There are several archaeological findings dating back to 846 AD and 1200 BC that confirm the presence of winemaking activities in the Montecarlo area. The first written anamnestic bearing the names of the “Montecarlesi taverners” can be traced back to 1371 when they used basic grapes, such as Trebbiano Toscano and Sangiovese.
It was the end of the 1800s when a Montecarlian winemaker carried out a careful study of French vines, experimenting with various foreign varieties, which were added to the basic ones. This marked the birth of what eventually became Monte Carlo DOC.
On 1st October 1985, by decree of the President of the Italian Republic, the Controlled Designation of Origin of "Montecarlo Bianco" was officially recognized. The vine varieties included are: Trebbiano Toscano (40% - 60%) and for the remaining part Semillon, Pinot Grigio and Bianco, Vermentino, Sauvignon, Roussanne, which must individually reach at least 10%.
Trebbiano, Sauvignon, Pinot Grigio, Pinot Bianco, Roussane, Vermentino, Semillon.
The grapes are first carefully selected and then gently pressed; the fermentation temperature is strictly controlled (15-17° C).
Seafood appetizers, fish dishes and various cheese types.
Delicate, long and persistent scent.
Dry, full-bodied and gentle.