Winery A. BertelliI Fossaretti Monferrato Bianco
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with I Fossaretti Monferrato Bianco
Pairings that work perfectly with I Fossaretti Monferrato Bianco
Original food and wine pairings with I Fossaretti Monferrato Bianco
The I Fossaretti Monferrato Bianco of Winery A. Bertelli matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tomato pie without tomato..., scallops with coconut cream or tuna, pepper and tomato quiche.
Details and technical informations about Winery A. Bertelli's I Fossaretti Monferrato Bianco.
Discover the grape variety: Tinta Barroca
Intensely coloured, warm reds, sun-drenched with generous alcohol, with aromas of red and black candied fruits, plum, gentle spices and cocoa notes. Ripe tannins and a broad palate. Traditional partner of touriga nacional and touriga franca in the blends of great Port wines (especially Tawny and Ruby) and modern dry Douro DOC. Native Portuguese variety from the Douro and Trás-os-Montes.
Last vintages of this wine
The best vintages of I Fossaretti Monferrato Bianco from Winery A. Bertelli are 2010, 2004, 0, 2001
Informations about the Winery A. Bertelli
The Winery A. Bertelli is one of of the world's greatest estates. It offers 14 wines for sale in the of Monferrato to come and discover on site or to buy online.
The wine region of Monferrato
Historic cradle of Barbera (native here): indulgent reds with notes of ripe cherry, plum and raspberry, signature fresh acidity and supple tannins. Also identity grapes: pale, tannic, peppery Grignolino red, aromatic Ruchè (rose, spices, DOCG at Castagnole), Freisa and sweet muscat Brachetto. Whites: ample Cortese (base of neighbouring Gavi), aromatic Malvasia. Fruity Dolcetto.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
