Winery AntignianoConvito Sangiovese
Red wine
In the mouth this red wine is a with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Convito Sangiovese from the Winery Antigniano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Convito Sangiovese of Winery Antigniano in the region of Umbria is a with a lot of tannins present in the mouth.
Food and wine pairings with Convito Sangiovese
Pairings that work perfectly with Convito Sangiovese
Original food and wine pairings with Convito Sangiovese
The Convito Sangiovese of Winery Antigniano matches generally quite well with dishes of beef, pasta or veal such as recipes of fillet of beef with morels, goat cheese and spinach lasagne or veal tagine with prunes.
Details and technical informations about Winery Antigniano's Convito Sangiovese.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Convito Sangiovese from Winery Antigniano are 2013, 0
Informations about the Winery Antigniano
The Winery Antigniano is one of of the world's great estates. It offers 22 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
