Winery Monocolo - Garganega

Winery MonocoloGarganega

The Garganega of Winery Monocolo is a wine from the region of Veneto.
This wine generally goes well with
The Garganega of the Winery Monocolo is in the top 0 of wines of Veneto.

Details and technical informations about Winery Monocolo's Garganega.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Guillemot

Most certainly from Béarn. It should not be confused with the blancard - or palougue - because they both have the same synonym coer de baco. The Guillemot is practically no longer present in the vineyard and is therefore on the verge of extinction. According to published genetic analyses, it is the result of a natural cross between the Manseng Noir and the Verjuice. For more information on other relatives, click here !

Informations about the Winery Monocolo

The winery offers 2 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Vénétie

The Winery Monocolo is one of of the world's greatest estates. It offers 2 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 150000 of of Italy wines
In the top 30000 of of Veneto wines
In the top 300000 of wines
In the top 850000 wines of the world

The wine region of Veneto

Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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