Winery Antica ContadaSangiovese
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Sangiovese from the Winery Antica Contada
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese of Winery Antica Contada in the region of Puglia is a powerful.
Food and wine pairings with Sangiovese
Pairings that work perfectly with Sangiovese
Original food and wine pairings with Sangiovese
The Sangiovese of Winery Antica Contada matches generally quite well with dishes of beef, pasta or lamb such as recipes of empanadas de carne (argentina), pasta alla norma or lamb chops with lemon and herbs.
Details and technical informations about Winery Antica Contada's Sangiovese.
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 Sangiovese from Winery Antica Contada are 2017, 2016, 0
Informations about the Winery Antica Contada
The Winery Antica Contada is one of of the world's greatest estates. It offers 10 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
