Winery Pieroth RomanetMontano Real Bonarda
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
The Montano Real Bonarda of the Winery Pieroth Romanet is in the top 10 of wines of Zug.
Taste structure of the Montano Real Bonarda from the Winery Pieroth Romanet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montano Real Bonarda of Winery Pieroth Romanet in the region of Zug is a with a nice freshness.
Food and wine pairings with Montano Real Bonarda
Pairings that work perfectly with Montano Real Bonarda
Original food and wine pairings with Montano Real Bonarda
The Montano Real Bonarda of Winery Pieroth Romanet matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of normandy style escalope, truffade (auvergne - cantal - 15) or wild boar, roe deer or doe leg.
Details and technical informations about Winery Pieroth Romanet's Montano Real Bonarda.
Discover the grape variety: Madeleine-Sylvaner
Aromatic, lively dry whites with a pale golden robe, a supple palate with preserved acidity, and signature muscat-like aromas, white flowers and citrus notes. Early-ripening and productive. Grown on small areas in Germany and England, well adapted to northern viticultural climates. German white variety obtained in 1932 at Alzey by Georg Scheu (Madeleine angevine × Sylvaner).
Last vintages of this wine
The best vintages of Montano Real Bonarda from Winery Pieroth Romanet are 2017, 0
Informations about the Winery Pieroth Romanet
The Winery Pieroth Romanet is one of of the world's greatest estates. It offers 9 wines for sale in the of Zug to come and discover on site or to buy online.
The wine region of Zug
Confidential vineyard of central Switzerland (~10 ha around Lake Zug, temperate microclimate and foehn), morainic, limestone and molasse soils. Modern Piwi varieties (Johanniter and Cabernet Jura) as bio-friendly signature whites and reds — bright citrus, white flowers and green apple for whites; cherry, raspberry and a fresh herbal touch for reds. Riesling-Sylvaner and Pinot Noir as complements. Vineyard collar around the lake, Alpine artisanal identity.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
