Winery Monte San Giorgio - Cabernet Franc

Winery Monte San GiorgioCabernet Franc

3.3
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Cabernet Franc of Winery Monte San Giorgio is a red wine from the region of Colli Berici of Veneto.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Cabernet Franc of the Winery Monte San Giorgio is in the top 90 of wines of Colli Berici.

Taste structure of the Cabernet Franc from the Winery Monte San Giorgio

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Cabernet Franc of Winery Monte San Giorgio in the region of Veneto is a powerful.

Details and technical informations about Winery Monte San Giorgio's Cabernet Franc.

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

Discover the grape variety: Cabernet franc

Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.

Last vintages of this wine

Cabernet Franc - 2016
In the top 90 of of Colli Berici wines
Average rating: 3.51110.50
Cabernet Franc - 0
In the top 90 of of Colli Berici wines
Average rating: 3.311100

The best vintages of Cabernet Franc from Winery Monte San Giorgio are 2016, 0

Informations about the Winery Monte San Giorgio

The winery offers 20 different wines.
Its wines get an average rating of 3.4.
It is in the top 15 of the best estates in the region
It is located in Colli Berici in the region of Veneto

The Winery Monte San Giorgio is one of of the world's great estates. It offers 16 wines for sale in the of Colli Berici to come and discover on site or to buy online.

Top wine Veneto
In the top 200000 of of Italy wines
In the top 95 of of Colli Berici wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Colli Berici

The wine region of Colli Berici is located in the region of Vénétie of Italy. Wineries and vineyards like the Domaine Marcato or the Domaine Inama Azienda Agricola produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Colli Berici are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Colli Berici often reveals types of flavors of black fruits, dried fruit or vegetal and sometimes also flavors of microbio, tree fruit or cassis.


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: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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