Winery BellagottiIl Bucaia
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Il Bucaia from the Winery Bellagotti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Bucaia of Winery Bellagotti in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Il Bucaia
Pairings that work perfectly with Il Bucaia
Original food and wine pairings with Il Bucaia
The Il Bucaia of Winery Bellagotti matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tournedos with boursin, irish stew with beer or osso bucco milanese.
Details and technical informations about Winery Bellagotti's Il Bucaia.
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 Il Bucaia from Winery Bellagotti are 2011, 2012, 0
Informations about the Winery Bellagotti
The Winery Bellagotti is one of of the world's greatest estates. It offers 6 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: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
