The Winery Borgovecchio of Unknow region

Winery Borgovecchio
Only one wine is currently referenced in this domain
3.4
Note - 1Note - 1Note - 1Note - 0Note - 0
Its wines get an average rating of 3.4.
This estate is part of the Castellani.
It is ranked in the top 336 of the estates of Unknow region.
It is located in Unknow region

The Winery Borgovecchio is one of the best wineries to follow in Région inconnue.. It offers 1 wines for sale in of Unknow region to come and discover on site or to buy online.

Top Winery Borgovecchio wines

Looking for the best Winery Borgovecchio wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Borgovecchio wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Borgovecchio wines with technical and enological descriptions.

The top red wines of Winery Borgovecchio

Food and wine pairings with a red wine of Winery Borgovecchio

How Winery Borgovecchio wines pair with each other generally quite well with dishes such as recipes .

The best vintages in the red wines of Winery Borgovecchio

  • 2015With an average score of 3.50/5

Discovering the wine region of Unknow region

This is not a known wine region.

Discover other wineries and winemakers neighboring the Winery Borgovecchio

Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Borgovecchio.

Discover the grape variety: Arbois

Arbois is a white grape variety of French origin, in Touraine. Its name comes from orboué, a local patois word. It is recommended in the departments of Indre, Indre-et-Vallée de la Loire, Loir-et-Cher, Vallée de la Loiret, Deux-Sèvres and Vienne, and is listed as a grape variety in the Touraine, Touraine Sparkling, Cheverny and Valencay AOCs. Arbois is not widely cultivated in France, covering about 650 hectares, 600 of which are in the Loir-et-Cher region. It is a vigorous variety, but moderately productive (40 to 80 hectoliters per hectare). It is part of the grape varieties used for Vouvray, Crémant de la Loire Valley, Cheverny and Valençay wines. It gives a wine with little acidity, dry, fresh and supple. It is mainly used in blending. This grape variety from the Centre region should not be confused with the vineyard and wine of Arbois, in the Jura.

News about Winery Borgovecchio and wines from the region

Sebastian Payne MW retires from The Wine Society

Having joined The Wine Society’s team in 1973 as promotions manager, Payne became the head buyer in 1985. He stepped down from this position in 2012, when Tim Sykes took over, but has remained on the buying team ever since. As part of his responsibilities, Payne has bought in every region throughout the years but, in recent years, focused mainly on Italy and Bordeaux. He was also instrumental in introducing wines from Eastern Europe and Greece to the portfolio. The Wine Society described Payne’s ...

What the Decanter team is drinking this Christmas

Tina Gellie, Content Manager and Regional Editor (Australia, South Africa, New Zealand & Canada) It was a big year of Decanter travel for me, heading to Napa and New York in June, South Africa in October and most recently a week each in Margaret River and South Australia. These trips have formed the basis of my festive selections. Christmas lunch on North Stradbroke Island (reunited with my family after four years, no thanks to Covid) always starts with oysters, followed by a bucket of prawn ...

Ten years on: Chinese wine’s breakthrough moment at DWWA

The prestige attached to winning at the Decanter World Wine Awards (DWWA) means that being awarded a Bronze medal for some wineries will mean huge celebrations in China, Japan, India, or Thailand. Since the competition began in 2004, I have often reminded judges on my panel about this – whether they are journalists, sommeliers, educators, Masters of Wine or Master Sommeliers. Scroll down for new tasting notes and scores on Jia Bei Lan vintages: from the Chinese wine label that won big at DWWA 20 ...

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.