Winery Il MontuPinot Nero
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pinot Nero from the Winery Il Montu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Nero of Winery Il Montu in the region of Vino da Tavola is a with a nice freshness.
Food and wine pairings with Pinot Nero
Pairings that work perfectly with Pinot Nero
Original food and wine pairings with Pinot Nero
The Pinot Nero of Winery Il Montu matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of stuffed zucchini, veal tagine with carrots and dried apricots or rabbit à la lorientaise.
Details and technical informations about Winery Il Montu's Pinot Nero.
Discover the grape variety: Albarino
It is a Spanish variety, in Galicia to be precise, with its cradle in the Rias Baixas area, around Pontevedra and up to Orense. It would be a close relative of the Loureiro. Widely cultivated in Portugal, ... in France, it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Pinot Nero from Winery Il Montu are 2017, 0
Informations about the Winery Il Montu
The Winery Il Montu is one of of the world's great estates. It offers 48 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
