Winery Monte do AlamoEtc Tinto
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Etc Tinto from the Winery Monte do Alamo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Etc Tinto of Winery Monte do Alamo in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Etc Tinto
Pairings that work perfectly with Etc Tinto
Original food and wine pairings with Etc Tinto
The Etc Tinto of Winery Monte do Alamo matches generally quite well with dishes of beef, lamb or veal such as recipes of stuffed zucchini, braised lamb with peppers or calf sweetbread with mushrooms.
Details and technical informations about Winery Monte do Alamo's Etc Tinto.
Discover the grape variety: Bia blanc
An ancient noble grape variety of the Isère Valley and the Rhône Valley department, which was very present before the phylloxera crisis. In the Saint Marcellin region (Isère), it was often associated with Jacquère and Marsanne. Almost unknown in other French regions and other wine-producing countries, it is in the process of disappearing, although it has been registered since 2011 in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Etc Tinto from Winery Monte do Alamo are 2010, 0
Informations about the Winery Monte do Alamo
The Winery Monte do Alamo is one of of the world's great estates. It offers 21 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
