Winery Abballe'Aglianico
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Aglianico from the Winery Abballe'
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aglianico of Winery Abballe' in the region of Molise is a with a nice balance between acidity and tannins.
Food and wine pairings with Aglianico
Pairings that work perfectly with Aglianico
Original food and wine pairings with Aglianico
The Aglianico of Winery Abballe' matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with dark beer, spaghetti with knackis or simple and fragrant roast veal.
Details and technical informations about Winery Abballe''s Aglianico.
Discover the grape variety: Béclan noir
Native variety of Franche Comté, formerly grown in Beaujolais. It is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Aglianico from Winery Abballe' are 2016, 0
Informations about the Winery Abballe'
The Winery Abballe' is one of of the world's greatest estates. It offers 11 wines for sale in the of Molise to come and discover on site or to buy online.
The wine region of Molise
Molise is a mountainous region in South-central Italy, delegated as DOC in 1998. It is a relatively small region, especially when compared to its neighbors Abruzzo and Lazio to the North and Campania and Puglia to the south. Molise is considered an obscure region, since winemaking dates back to 500 BC, but it only gained independence as a wine region in the latter half of the 20th century. Overshadowed by its neighbor, Abruzzo, of which it was politically a Part until 1963 (Abruzzi e Molise), Molise finally got three of its own DOCs, Biferno and Pentro di Isernia, in the 1980s, then Tintilia del Molise in 2011.
The word of the wine: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
