Montiano Rosso Lazio IGP - Tenuta Montiano

The Montiano Rosso Lazio, aged in barrel and originating from the wine-growing region of Latium, presents itself in the glass with a dense purple-red color. If you give it some air in the glass by swirling, this red wine reveals high viscosity, which shows in pronounced church windows on the rim of the glass. This single-varietal Italian wine reveals wonderfully expressive notes of sour cherries, red currants and plums in the glass. These are joined by nuances of cloves.

The Tenuta Montiano Montiano Rosso Lazio presents itself to the connoisseur as wonderfully dry. This red wine never appears coarse or meager, as one might expect from a wine in the icon wine segment. Powerful and multi-layered, this silky red wine presents itself on the palate. Thanks to its present fruit acidity, the Montiano Rosso Lazio reveals itself on the palate as wonderfully fresh and lively. The finish of this youthful red wine from the Latium wine-growing region is ultimately impressive with a considerable length. The aftertaste is also accompanied by mineral facets from the gravel-dominated soils.

Vinification of the Montiano Rosso Lazio by Tenuta Montiano

The basis for the powerful Montiano Rosso Lazio from Latium is grapes of the Merlot variety. In Latium, 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 breathes an exceptional European charm that clearly underscores the success of wines from the Old World. After harvesting, the grapes are brought to the winery without delay. There they are sorted and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. After this is completed, the powerful Montiano Rosso Lazio is aged for another 12 months in French oak barriques.

Food recommendation for the Montiano Rosso Lazio by Tenuta Montiano

Enjoy this red wine from Italy best at a temperature of 15–18°C as an accompanying wine to goose breast with ginger red cabbage and marjoram, vegetable couscous with beef meatballs, or fried calf’s liver with apples, onions and balsamic sauce.

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