Winery MongiustiRomagna Albana Secco
wine
This wine generally goes well with
The Romagna Albana Secco of the Winery Mongiusti is in the top 0 of wines of Albana di Romagna.
Details and technical informations about Winery Mongiusti's Romagna Albana Secco.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Informations about the Winery Mongiusti
The Winery Mongiusti is one of of the world's greatest estates. It offers 6 wines for sale in the of Albana di Romagna to come and discover on site or to buy online.
The wine region of Albana di Romagna
First Italian DOCG for white wine (Emilia-Romagna, 1987, around Forli, Ravenna, Bologna): Albana the exclusive white signature — abundant sugar and high acidity, skin and seed tannins. Four styles: dry, light and young; amabile fresh and fruity; dolce delicately sweet; passito the most internationally recognised, rich, succulent and seductive. Clays, limestone, marls and fossil-rich sands, Mediterranean climate tempered by Adriatic breezes.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
