Winery Avignonesi Nuvola Rosso
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Nuvola Rosso from the Winery Avignonesi
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Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Nuvola Rosso of Winery Avignonesi in the region of Toscane is a with a nice freshness.
Food and wine pairings with Nuvola Rosso
Pairings that work perfectly with Nuvola Rosso
Original food and wine pairings with Nuvola Rosso
The Nuvola Rosso of Winery Avignonesi matches generally quite well with dishes of beef, lamb or veal such as recipes of pork chops with potatoes, rolled lamb shoulder with herbs or osso buco.
Details and technical informations about Winery Avignonesi's Nuvola Rosso.
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 Nuvola Rosso from Winery Avignonesi are 2020, 2019, 2018
Informations about the Winery Avignonesi
The Winery Avignonesi is one of of the world's great estates. It offers 39 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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 Italy/tuscany/chianti">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.
News related to this wine
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The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
