Winery Bianconi SusannaCeccomatto Sangiovese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ceccomatto Sangiovese from the Winery Bianconi Susanna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ceccomatto Sangiovese of Winery Bianconi Susanna in the region of Umbria is a .
Food and wine pairings with Ceccomatto Sangiovese
Pairings that work perfectly with Ceccomatto Sangiovese
Original food and wine pairings with Ceccomatto Sangiovese
The Ceccomatto Sangiovese of Winery Bianconi Susanna matches generally quite well with dishes of beef, pasta or veal such as recipes of burger roll, chicken and mushroom risotto or provencal veal tendrons.
Details and technical informations about Winery Bianconi Susanna's Ceccomatto Sangiovese.
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 Ceccomatto Sangiovese from Winery Bianconi Susanna are 2009, 0
Informations about the Winery Bianconi Susanna
The Winery Bianconi Susanna is one of of the world's greatest estates. It offers 9 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
