Winery BibendaFrancesco
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Francesco from the Winery Bibenda
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Francesco of Winery Bibenda in the region of Umbria is a .
Food and wine pairings with Francesco
Pairings that work perfectly with Francesco
Original food and wine pairings with Francesco
The Francesco of Winery Bibenda matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish with vegetable tagliatelle, vegetarian lasagna or ardéchoise fly.
Details and technical informations about Winery Bibenda's Francesco.
Discover the grape variety: Carcajolo noir
It was most certainly introduced by the south of Corsica from Sardinia. It is not the black form of the white carcajolo, the latter would be the biancu gentile. The black Carcajolo is said to be related to the morrastel or muristellu and is found almost exclusively in the southern Mediterranean and in Portugal. It is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Francesco from Winery Bibenda are 2014, 0
Informations about the Winery Bibenda
The Winery Bibenda is one of of the world's greatest estates. It offers 2 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
