Winery Anna Maria AbbonaScavis
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Scavis from the Winery Anna Maria Abbona
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Scavis of Winery Anna Maria Abbona in the region of Piedmont is a powerful.
Food and wine pairings with Scavis
Pairings that work perfectly with Scavis
Original food and wine pairings with Scavis
The Scavis of Winery Anna Maria Abbona matches generally quite well with dishes of beef, pasta or lamb such as recipes of harira de mamie (moroccan soup), elodie's pasta risotto or couscous of meat and fish.
Details and technical informations about Winery Anna Maria Abbona's Scavis.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Scavis from Winery Anna Maria Abbona are 0
Informations about the Winery Anna Maria Abbona
The Winery Anna Maria Abbona is one of of the world's great estates. It offers 16 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
