
Winery MontelioCostarsa Pinot Nero
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Costarsa Pinot Nero from the Winery Montelio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Costarsa Pinot Nero of Winery Montelio in the region of Lombardia is a with a nice freshness.
Food and wine pairings with Costarsa Pinot Nero
Pairings that work perfectly with Costarsa Pinot Nero
Original food and wine pairings with Costarsa Pinot Nero
The Costarsa Pinot Nero of Winery Montelio matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of shepherd's pie (quebec!), roast veal with mustard cream or duck breast in foil (barbecue).
Details and technical informations about Winery Montelio's Costarsa Pinot Nero.
Discover the grape variety: Pardina
Simple, fresh whites best enjoyed young, with a pale golden robe, an airy palate with moderate acidity, and signature aromas of citrus (lemon), green apple, white fruits and discreet herbal notes. Accessible southern profile. Productive and heat-resistant, often used for dry whites and distillates in Extremadura, notably in Ribera del Guadiana. Spanish white grape grown in Extremadura, mainly in the Ribera del Guadiana DO.
Last vintages of this wine
The best vintages of Costarsa Pinot Nero from Winery Montelio are 0
Informations about the Winery Montelio
The Winery Montelio is one of of the world's greatest estates. It offers 26 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Bergeron
See roussanne.













