Winery Abbadia ArdengaArdengo
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ardengo from the Winery Abbadia Ardenga
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ardengo of Winery Abbadia Ardenga in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Ardengo
Pairings that work perfectly with Ardengo
Original food and wine pairings with Ardengo
The Ardengo of Winery Abbadia Ardenga matches generally quite well with dishes of beef, lamb or veal such as recipes of kafta bil saniyeh (lebanese dish), marinated lamb chops or veal with chestnut and pietra (corsican beer).
Details and technical informations about Winery Abbadia Ardenga's Ardengo.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Ardengo from Winery Abbadia Ardenga are 2012, 2011, 0, 2013
Informations about the Winery Abbadia Ardenga
The Winery Abbadia Ardenga is one of of the world's greatest estates. It offers 11 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
