Winery MontesantoGalante Rosso
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Galante Rosso from the Winery Montesanto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Galante Rosso of Winery Montesanto in the region of Marche is a with a nice balance between acidity and tannins.
Food and wine pairings with Galante Rosso
Pairings that work perfectly with Galante Rosso
Original food and wine pairings with Galante Rosso
The Galante Rosso of Winery Montesanto matches generally quite well with dishes of beef, pasta or veal such as recipes of stuffed peppers, pasta with chicken or roast veal with caramelized carrots.
Details and technical informations about Winery Montesanto's Galante Rosso.
Discover the grape variety: Grenache
Grenache noir is a grape variety that originated in Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Grenache noir can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Galante Rosso from Winery Montesanto are 2015, 2016, 0, 2008
Informations about the Winery Montesanto
The Winery Montesanto is one of of the world's greatest estates. It offers 15 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
