Winery TinazziMontease
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Montease from the Winery Tinazzi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montease of Winery Tinazzi in the region of Puglia is a powerful.
Food and wine pairings with Montease
Pairings that work perfectly with Montease
Original food and wine pairings with Montease
The Montease of Winery Tinazzi matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of brasucade of mussels from languedoc, magic cake cheese quiche or green tomatoes in vinegar.
Details and technical informations about Winery Tinazzi's Montease.
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.
Last vintages of this wine
The best vintages of Montease from Winery Tinazzi are 2015, 0, 2018
Informations about the Winery Tinazzi
The Winery Tinazzi is one of of the world's great estates. It offers 271 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
