The wine comes from the grape of the same name and was bred by the Swiss researcher Doctor Hermann Müller in 1882. It is a white- grape variety due to a cross with Riesling and Madeleine Royale. It is adaptable to the cold climate of mountain areas and ripens early. For these reasons cultivation is widespread in Trentino, where it has found an ideal habitat on the slopes at an altitude of 500-700 metres a.s.l.. This is why Müller Thurgau is cultivated on the small, steep, vine growing areas in the Cembra valley and on the hills around Trento. In the Valle di Cembra Cantine Monfort has selected several vineyards in areas particulary suited to this grape variety in order to produce a wine with very special organoleptic qualities.

Morphological characteristics of the vine

Mid shooting; mid flowering; mid colour darkening; maturing beginning of 2nd period; normal grafting. Leaf average, pentagonal, five-lobed, on the odd occasion threelobed; upper leaf surface glabrous, green, opaque; under leaf surface semi-glabrous and light green coloured; marked nervations, velvety and green-coloured, lighter on the under leaf surface. Cluster small, long, cylindrical-pyramidal, often with pronounced wings, average compactness. Grape berries average, ellipsoidal: skin pruinose, speckled yellow and green, and rose coloured on the surface exposed to the sun, translucent; pulp juicy and slightly aromatic with hints of Muscat, sweet, very barely acid; grape-seed 2-3, pear-shaped.

Wine-making

Cold fermentation before pressing as a means of encouraging the partial release of aromatic substances from the skins to the must. Subsequent traditional white-grape wine-making technique with supervised alcoholic fermentation.

Wine

Colour: pale yellow with greenish highlights.
Bouquet: intense, flowery with aromatic peach, musk-rose and sage notes.
Palate: dry, fresh, persistent with a fresh acidity.

Gastronomic suggestions

Select hors d’oeuvres. It goes particularly well with pasta dishes, especially with seafood sauces. Also excellent as an aperitif and paired with fish-based main courses.

Serving temperature

10-12° C