Winery MontiniCroatina
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Croatina from the Winery Montini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Croatina of Winery Montini in the region of Lombardia is a powerful.
Food and wine pairings with Croatina
Pairings that work perfectly with Croatina
Original food and wine pairings with Croatina
The Croatina of Winery Montini matches generally quite well with dishes of beef, pasta or lamb such as recipes of kig ar farz breton, pipe rigate bolognese sauce or rack of lamb with herbs.
Details and technical informations about Winery Montini's Croatina.
Discover the grape variety: Aubin
Simple, fresh dry whites with a pale golden hue, a supple palate with moderate acidity and discreet aromas of citrus and white flowers. Discreet Lorraine profile. Sensitive to powdery mildew and close to extinction, preserved by growers of the Côtes-de-Toul AOC and part of the Lorraine wine heritage, contributing to limited identity cuvées. White Lorraine autochthonous variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Croatina from Winery Montini are 0
Informations about the Winery Montini
The Winery Montini is one of of the world's greatest estates. It offers 31 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
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.
