Winery Agricola ValdamonePoggio a’ Bugni
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Poggio a’ Bugni from the Winery Agricola Valdamone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poggio a’ Bugni of Winery Agricola Valdamone in the region of Tuscany is a powerful.
Food and wine pairings with Poggio a’ Bugni
Pairings that work perfectly with Poggio a’ Bugni
Original food and wine pairings with Poggio a’ Bugni
The Poggio a’ Bugni of Winery Agricola Valdamone matches generally quite well with dishes of beef, lamb or veal such as recipes of beef and spice stuffed peppers, berber giblet frying pan or pork tenderloin with chorizo and peppers.
Details and technical informations about Winery Agricola Valdamone's Poggio a’ Bugni.
Discover the grape variety: Saint-Macaire
Saint-Macaire 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 grapes of medium size. Saint-Macaire noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Poggio a’ Bugni from Winery Agricola Valdamone are 2011, 0
Informations about the Winery Agricola Valdamone
The Winery Agricola Valdamone is one of of the world's greatest estates. It offers 9 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
