Winery Montefiore - Rosé Brut

Winery MontefioreRosé Brut

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Rosé Brut of Winery Montefiore is a sparkling wine from the region of Vino da Tavola.
This wine generally goes well with

Details and technical informations about Winery Montefiore's Rosé Brut.

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

Discover the grape variety: Pougnet

Light, simple fruity reds with a lightly coloured clear ruby robe, soft tannins, airy palate and moderate acidity; unassuming aromas of red fruits. Discreet, rustic style. Nearly extinct, preserved in INRAE varietal collections for its heritage value, testifying to the pre-phylloxera ampelographic diversity of the South-West. Rare French black grape, formerly cultivated in the South-West.

Last vintages of this wine

Rosé Brut - 0
In the top 100 of of Vino da Tavola wines
Average rating: 3.911110

The best vintages of Rosé Brut from Winery Montefiore are 0

Informations about the Winery Montefiore

The winery offers 24 different wines.
Its wines get an average rating of 3.5.
This winery is part of the Vinicola Decordi.
It is in the top 20 of the best estates in the region
It is located in Vino da Tavola

The Winery Montefiore is one of of the world's great estates. It offers 24 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 100000 of of Italy wines
In the top 20000 of of Vino da Tavola wines
In the top 50000 of sparkling wines
In the top 600000 wines of the world

The wine region of Vino da Tavola

The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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