Winery Marchesi di MontaltoMons Altum Riesling Se.C
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Mons Altum Riesling Se.C
Pairings that work perfectly with Mons Altum Riesling Se.C
Original food and wine pairings with Mons Altum Riesling Se.C
The Mons Altum Riesling Se.C of Winery Marchesi di Montalto matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of sauerkraut of the sea in casserole, salmon carpaccio with pink berries and shallots or tunisian pasta.
Details and technical informations about Winery Marchesi di Montalto's Mons Altum Riesling Se.C.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Mons Altum Riesling Se.C from Winery Marchesi di Montalto are 0, 2017
Informations about the Winery Marchesi di Montalto
The Winery Marchesi di Montalto is one of of the world's great estates. It offers 26 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: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
