Winery MentiLibello Garganega
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Libello Garganega from the Winery Menti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Libello Garganega of Winery Menti in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Libello Garganega
Pairings that work perfectly with Libello Garganega
Original food and wine pairings with Libello Garganega
The Libello Garganega of Winery Menti matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with asparagus and chicken, spaghetti with shrimp and cream or truffle from auvergne.
Details and technical informations about Winery Menti's Libello Garganega.
Discover the grape variety: Garganega
Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.
Last vintages of this wine
The best vintages of Libello Garganega from Winery Menti are 0
Informations about the Winery Menti
The Winery Menti is one of of the world's greatest estates. It offers 12 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
