Winery MontaioncinoBianco Montaioncino
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 Bianco Montaioncino from the Winery Montaioncino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco Montaioncino of Winery Montaioncino in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Bianco Montaioncino
Pairings that work perfectly with Bianco Montaioncino
Original food and wine pairings with Bianco Montaioncino
The Bianco Montaioncino of Winery Montaioncino matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with scamorza and pancetta cheese, mushroom, bacon and gruyere quiche or chorizo puff pastry.
Details and technical informations about Winery Montaioncino's Bianco Montaioncino.
Discover the grape variety: Verdelet
Interspecific crossing between 5455 Seibel and 4938 Seibel (see graph of parentage by clicking here!) obtained by Albert Seibel (1844-1936). This direct-producing hybrid has been very little cultivated in France, in the United States white wines were produced.
Last vintages of this wine
The best vintages of Bianco Montaioncino from Winery Montaioncino are 0
Informations about the Winery Montaioncino
The Winery Montaioncino is one of of the world's greatest estates. It offers 9 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
