Winery Poderi ArcangeloEvoluto
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Evoluto from the Winery Poderi Arcangelo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Evoluto of Winery Poderi Arcangelo in the region of Tuscany is a .
Food and wine pairings with Evoluto
Pairings that work perfectly with Evoluto
Original food and wine pairings with Evoluto
The Evoluto of Winery Poderi Arcangelo matches generally quite well with dishes of beef, lamb or veal such as recipes of roast monkfish with bacon, lamb with masalé sauce and rice or moroccan style veal brochette.
Details and technical informations about Winery Poderi Arcangelo's Evoluto.
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 Evoluto from Winery Poderi Arcangelo are 0
Informations about the Winery Poderi Arcangelo
The Winery Poderi Arcangelo is one of of the world's greatest estates. It offers 12 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
