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The powerful Monleale of Vigneti Massa splashes into the glass with dense ruby red. To the nose, this Vigneti Massa red wine presents all sorts of sour cherries. As if that were not already impressive, join by the expansion in small wooden barrels still black currant and blueberry.
The Vigneti Massa Monleale tastes pleasantly dry. It was bottled with exceptionally little residual sugar. As you would expect from a wine, this Italian naturally enraptures with the finest balance despite all its dryness. Excellent taste does not necessarily need a lot of sugar. Full-bodied and complex, this velvety and fleshy red wine presents itself on the palate. The final of this red wine from the wine-growing region of Piedmont finally convinces with beautiful reverberation. The finish is also accompanied by mineral hints of the limestone and clay dominated soils.
Vinification of the Vigneti Massa Monleale
The basis for the powerful Monleale from Italy are grapes from the grape variety Barbera. The grapes grow under optimal conditions in Piedmont. Here, the vines dig their roots deep into soils of clay and limestone. After harvesting, the grapes are immediately taken to the press house. Here they are sorted and carefully crushed. Fermentation then takes place in stainless steel tanks and small wood at controlled temperatures. Vinification is followed by aging for 28 months in oak barriques.
Serving Suggestions for Monleale by Vigneti Massa
This Italian is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompaniment to roasted calf's liver with apples, onions and balsamic vinegar sauce, braised chicken in red wine or stuffed peppers.
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