Winery La KíuvaArnad Montjovet
Red wine
This wine is composed of 100% of the grape variety Nebbiolo.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Arnad Montjovet of the Winery La Kíuva is in the top 10 of wines of Valle d'Aosta.
Taste structure of the Arnad Montjovet from the Winery La Kíuva
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Arnad Montjovet of Winery La Kíuva in the region of Valle d'Aosta is a powerful.
Wine flavors and olphactive analysis
On the nose the Arnad Montjovet of Winery La Kíuva in the region of Valle d'Aosta often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Arnad Montjovet
Pairings that work perfectly with Arnad Montjovet
Original food and wine pairings with Arnad Montjovet
The Arnad Montjovet of Winery La Kíuva matches generally quite well with dishes of beef, pasta or lamb such as recipes of braciola (southern italy), lasagna bolognese or lamb tagine with apricots (morocco).
Details and technical informations about Winery La Kíuva's Arnad Montjovet.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Arnad Montjovet from Winery La Kíuva are 2017, 2015, 2016, 2014 and 2019.
Informations about the Winery La Kíuva
The Winery La Kíuva is one of of the world's greatest estates. It offers 15 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Italy's smallest vineyard (~500 ha) between Mont Blanc and Canavese, among Europe's highest vines (up to 1,200 m at Morgex). Native Petit Rouge signature: fine, fresh reds with signature notes of raspberry, violet, alpine herbs, sweet spices and a mineral touch, silky tannins. Local Cornalin, Fumin and Mayolet complete. Firm Nebbiolo (Picotendro), light Gamay.
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.
