Winery VillamedoroMontonico
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Montonico from the Winery Villamedoro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montonico of Winery Villamedoro in the region of Abruzzo is a with a nice freshness.
Food and wine pairings with Montonico
Pairings that work perfectly with Montonico
Original food and wine pairings with Montonico
The Montonico of Winery Villamedoro matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta bolognese, quiche without pastry, courgette and blue cheese or baked vegetable chips.
Details and technical informations about Winery Villamedoro's Montonico.
Discover the grape variety: Len de l'el
This variety is most certainly from the Tarn region, more precisely from Gaillac, and is registered in the Official Catalogue of wine grape varieties, list A1. It is not found in any other French wine-growing region and is virtually unknown abroad.
Last vintages of this wine
The best vintages of Montonico from Winery Villamedoro are 2008, 0
Informations about the Winery Villamedoro
The Winery Villamedoro is one of of the world's great estates. It offers 15 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
