The wine of Montecarlo is a tradition that dates back to Roman times. The village of Montecarlo owes its fame to the wine that has been produced for centuries in this area. Its history had run parallel to the one of its vineyards and the existence of a road called “Via Vinaria” – once an important artery for wine trade between Lucca and Florence – bears witness. The production of white wine in Montecarlo boasts one of the first awards of the Italian Designations of Origin (DOC Denominazione di Origine Controllata), going back to year 1969. The varietal composition is the following: Trebbiano Toscano; Semillon, Pinot Gris, Pinot Blanc Sauvignon, Roussanne and Vermentino, with at least three varieties, among the latter, in the proportion of 10%. The organoleptic characteristics are: pale yellow white or light gold; characteristic mild odor; dry taste delicate and harmonic; minimum total alcohol content 11.5° percent. The recognition of the wine D.O.C. Montecarlo red occurred at different times and precisely in the year 1985. The varietal composition is as follows: Sangiovese, Canaiolo, Ciliegiolo, Colorino, Black Malvasia, Syrah, Cabernet Franc, Cabernet Sauvignon, Merlot alone or in combination. Other white grapes could help up to a max of 20%. The organoleptic characteristics of the “Monte Carlo Red” are: ruby red color with garnet with aging; vinous intense ethereal in aged wines; dry taste savory velvety with aging; minimum total alcohol content 11.5° percent. The white wine is combined preferably with seafood appetizers, soups and fish, soft cheeses not spicy, white meat. The red accompanies red meat and vegetable soups particularly tasty.
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