Winery Azienda Agricola CalongaMichelangiolo
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Michelangiolo of the Winery Azienda Agricola Calonga is in the top 70 of wines of Sangiovese di Romagna.
Taste structure of the Michelangiolo from the Winery Azienda Agricola Calonga
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Michelangiolo of Winery Azienda Agricola Calonga in the region of Emilia-Romagna is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Michelangiolo of Winery Azienda Agricola Calonga in the region of Emilia-Romagna often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Michelangiolo
Pairings that work perfectly with Michelangiolo
Original food and wine pairings with Michelangiolo
The Michelangiolo of Winery Azienda Agricola Calonga matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish tail with white butter, pasta with chicken, peppers and mushrooms or lamb garam massala.
Details and technical informations about Winery Azienda Agricola Calonga's Michelangiolo.
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 Michelangiolo from Winery Azienda Agricola Calonga are 2009, 2015, 2012, 2016 and 2011.
Informations about the Winery Azienda Agricola Calonga
The Winery Azienda Agricola Calonga is one of of the world's greatest estates. It offers 13 wines for sale in the of Sangiovese di Romagna to come and discover on site or to buy online.
The wine region of Sangiovese di Romagna
The wine region of Sangiovese di Romagna is located in the region of Romagna of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Umberto Cesari or the Domaine Ferrucci produce mainly wines red. The most planted grape varieties in the region of Sangiovese di Romagna are Sangiovese, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Sangiovese di Romagna often reveals types of flavors of cherry, cola or vanilla and sometimes also flavors of coffee, chocolate or red cherry.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
