Winery Giorgio SobreroMonastero Alba
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Monastero Alba from the Winery Giorgio Sobrero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monastero Alba of Winery Giorgio Sobrero in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Monastero Alba
Pairings that work perfectly with Monastero Alba
Original food and wine pairings with Monastero Alba
The Monastero Alba of Winery Giorgio Sobrero matches generally quite well with dishes of beef, pasta or lamb such as recipes of simple baked roast beef, ricotta and spinach lasagna or dad's lamb mouse.
Details and technical informations about Winery Giorgio Sobrero's Monastero Alba.
Discover the grape variety: Roussette d'Ayze
Elegant, taut dry still and sparkling whites with a pale golden color, slender palate and sharp alpine acidity, offering refined aromas of citrus (lemon, grapefruit), white flowers (acacia), pear, dried fruits and calcareous mineral notes. A crystalline profile. Star of Ayze AOC in still and sparkling styles in the Arve valley, artisanal and rare cuvées. Synonym for gringet, a Savoyard indigenous variety related to Jura savagnin.
Informations about the Winery Giorgio Sobrero
The Winery Giorgio Sobrero is one of of the world's greatest estates. It offers 9 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
