Winery Tenuta del BuonamicoMorire d'Ampre Casilico Fresco
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Morire d'Ampre Casilico Fresco from the Winery Tenuta del Buonamico
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Morire d'Ampre Casilico Fresco of Winery Tenuta del Buonamico in the region of Tuscany is a .
Food and wine pairings with Morire d'Ampre Casilico Fresco
Pairings that work perfectly with Morire d'Ampre Casilico Fresco
Original food and wine pairings with Morire d'Ampre Casilico Fresco
The Morire d'Ampre Casilico Fresco of Winery Tenuta del Buonamico matches generally quite well with dishes of beef, lamb or veal such as recipes of tournedos with foie gras, lamb in spicy sauce or locro criollo (argentina).
Details and technical informations about Winery Tenuta del Buonamico's Morire d'Ampre Casilico Fresco.
Discover the grape variety: Taraboussié
An ancient grape variety most likely originating from the Aveyron region, now in danger of extinction. Published genetic analyses have revealed that it is related to one or more grape varieties, including Mouyssaguès. For more details, click here! - Synonymy: tarabassié (for all the synonyms of the grape varieties, click here!).
Informations about the Winery Tenuta del Buonamico
The Winery Tenuta del Buonamico is one of of the world's great estates. It offers 24 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: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
