Winery NottolaItinera
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Itinera from the Winery Nottola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Itinera of Winery Nottola in the region of Tuscany is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Itinera
Pairings that work perfectly with Itinera
Original food and wine pairings with Itinera
The Itinera of Winery Nottola matches generally quite well with dishes of beef, lamb or veal such as recipes of savoyard matafans, couscous without couscous maker or vitello alla genovese (roast veal with sponge cake).
Details and technical informations about Winery Nottola's Itinera.
Discover the grape variety: Monerac
Monerac noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Monerac noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Itinera from Winery Nottola are 2016, 0
Informations about the Winery Nottola
The Winery Nottola is one of of the world's great estates. It offers 15 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: Gout (wine of)
In red wine making, the wine comes directly from the vat after devatting (see press).
