Winery MargòTignamonte
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Tignamonte from the Winery Margò
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tignamonte of Winery Margò in the region of Umbria is a with a nice freshness.
Food and wine pairings with Tignamonte
Pairings that work perfectly with Tignamonte
Original food and wine pairings with Tignamonte
The Tignamonte of Winery Margò matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta "carbonara" à la française, quiche lorraine or tuna rillettes.
Details and technical informations about Winery Margò's Tignamonte.
Discover the grape variety: Loin de l'oeil
This variety is most certainly from the Tarn region, more precisely from Gaillac, and is registered in the Official Catalogue of wine grape varieties, list A1. It is not found in any other French wine-growing region and is virtually unknown abroad.
Last vintages of this wine
The best vintages of Tignamonte from Winery Margò are 0
Informations about the Winery Margò
The Winery Margò is one of of the world's greatest estates. It offers 8 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
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.
