Winery AbbadiaCampo dei Mori
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Campo dei Mori from the Winery Abbadia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Campo dei Mori of Winery Abbadia in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Campo dei Mori
Pairings that work perfectly with Campo dei Mori
Original food and wine pairings with Campo dei Mori
The Campo dei Mori of Winery Abbadia matches generally quite well with dishes of beef, lamb or veal such as recipes of millet with gruyere cheese, lamb mouse with figs and grapes or veal curry.
Details and technical informations about Winery Abbadia's Campo dei Mori.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Campo dei Mori from Winery Abbadia are 2009, 0, 2011
Informations about the Winery Abbadia
The Winery Abbadia is one of of the world's greatest estates. It offers 8 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
