Winery ScrimaglioMonferrato Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Monferrato Bianco from the Winery Scrimaglio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monferrato Bianco of Winery Scrimaglio in the region of Piedmont is a powerful.
Food and wine pairings with Monferrato Bianco
Pairings that work perfectly with Monferrato Bianco
Original food and wine pairings with Monferrato Bianco
The Monferrato Bianco of Winery Scrimaglio matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of tagliatelle with carbonara, spanish paella or truffle with cantal and saint-nectaire cheese.
Details and technical informations about Winery Scrimaglio's Monferrato Bianco.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Scrimaglio
The Winery Scrimaglio is one of of the world's great estates. It offers 68 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
