Winery MoncaroMarche Bianco
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 Marche Bianco from the Winery Moncaro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marche Bianco of Winery Moncaro in the region of Marche is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Marche Bianco of Winery Moncaro in the region of Marche often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Marche Bianco
Pairings that work perfectly with Marche Bianco
Original food and wine pairings with Marche Bianco
The Marche Bianco of Winery Moncaro matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of multicoloured butterfly pasta, quiche with leeks and fresh salmon from flo or stuffed sea almonds with cream cheese.
Details and technical informations about Winery Moncaro's Marche Bianco.
Discover the grape variety: Cabernet-Cortis
Interspecific cross between Cabernet Sauvignon and Solaris (Merzling x Geisenheim 6493 (Zarya Severa x Muscat Ottonel)) made in 1982 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in the Netherlands, Denmark, Belgium, Switzerland, etc., but is still little known in France. Note that Cabernet-Carol has the same parents.
Last vintages of this wine
The best vintages of Marche Bianco from Winery Moncaro are 2014, 2018, 2015, 2017 and 2016.
Informations about the Winery Moncaro
The Winery Moncaro is one of of the world's great estates. It offers 96 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
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.
