More information about Montiano Rosso Lazio IGP - Tenuta Montiano
The barrel-aged Montiano Rosso Lazio from the Lazio wine-growing region has a dense purple-red color in the glass. If you give it a little air in the glass by swirling it, this red wine reveals a high viscosity, which can be seen in strong stained glass windows at the edge of the glass. This single-varietal Italian wine reveals wonderfully expressive notes of sour cherries, redcurrants and plums in the glass. There are also hints of cloves.
The Tenuta Montiano Montiano Rosso Lazio is wonderfully dry. This red wine is never coarse or austere, as you would expect from an iconic wine segment. This silky red wine is full-bodied and multi-layered on the palate. The Montiano Rosso Lazio reveals itself to be fantastically fresh and lively on the palate thanks to its present fruit acidity. The finish of this youthful red wine from the Lazio wine-growing region impresses with its remarkable persistence. The finish is also accompanied by mineral facets from the gravel-dominated soils.
Vinification of the Montiano Rosso Lazio from Tenuta Montiano
The basis for the powerful Montiano Rosso Lazio from Lazio are grapes from the Merlot grape variety. In Lazio, the vines that produce the grapes for this wine grow on gravel soils. The Montiano Rosso Lazio is an Old World wine in the best sense of the word, as this Italian wine exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. After the harvest, the grapes are immediately taken to the winery. Here they are sorted and carefully crushed. This is followed by fermentation in small oak barrels at controlled temperatures. At the end of this process, the powerful Montiano Rosso Lazio is matured in French oak barriques for another 12 months.
Dining recommendation for the Montiano Rosso Lazio from Tenuta Montiano
This red wine from Italy is best enjoyed at a temperature of 15 - 18°C as an accompaniment to goose breast with ginger red cabbage and marjoram, vegetable couscous with beef rissoles or roast veal liver with apples, onions and balsamic vinegar sauce.