Winery BonsegnaBaia di Uluzzo Sangiovese
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Baia di Uluzzo Sangiovese from the Winery Bonsegna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baia di Uluzzo Sangiovese of Winery Bonsegna in the region of Puglia is a powerful.
Food and wine pairings with Baia di Uluzzo Sangiovese
Pairings that work perfectly with Baia di Uluzzo Sangiovese
Original food and wine pairings with Baia di Uluzzo Sangiovese
The Baia di Uluzzo Sangiovese of Winery Bonsegna matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini, pasta with arrabiata or lamb confit with new potatoes.
Details and technical informations about Winery Bonsegna's Baia di Uluzzo Sangiovese.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Baia di Uluzzo Sangiovese from Winery Bonsegna are 2013, 0
Informations about the Winery Bonsegna
The Winery Bonsegna is one of of the world's greatest estates. It offers 15 wines for sale in the of Salento to come and discover on site or to buy online.
The wine region of Salento
Heel of the Italian boot, sunny and generous vineyard. Fleshy reds: signature Negroamaro ("black-bitter") deep and sturdy, notes of black cherry, plum, spices and a characteristic bitter finish, star in Salice Salentino DOC. Opulent jammy Primitivo di Manduria (= Zinfandel) with notes of black fruits, chocolate and raisin. Supple Malvasia Nera.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
