Winery Leali di MonteacutoMontagü
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Montagü from the Winery Leali di Monteacuto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montagü of Winery Leali di Monteacuto in the region of Piedmont is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Montagü
Pairings that work perfectly with Montagü
Original food and wine pairings with Montagü
The Montagü of Winery Leali di Monteacuto matches generally quite well with dishes of beef, pasta or lamb such as recipes of greek moussaka, generous flaky quiche or lamb tagine with artichokes and dried tomatoes.
Details and technical informations about Winery Leali di Monteacuto's Montagü.
Discover the grape variety: Pascal Blanc
Supple, low-acid whites with a pale golden robe and an ample palate, with discreet signature aromas of white fruit (apple, pear) and light floral notes. Confidential heritage profile. Almost extinct, preserved in the Domaine de Vassal collections (INRAE), bearing witness to the ampelographic richness of pre-phylloxera Provence. Autochthonous Provençal white variety, once grown in the Var and Bouches-du-Rhône.
Last vintages of this wine
The best vintages of Montagü from Winery Leali di Monteacuto are 2015, 2018, 0, 2012
Informations about the Winery Leali di Monteacuto
The Winery Leali di Monteacuto is one of of the world's greatest estates. It offers 8 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
