Winery Tenuta del BuonamicoParticolare Inedito Première Cuvée
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Particolare Inedito Première Cuvée of Winery Tenuta del Buonamico in the region of Tuscany often reveals types of flavors of oak.
Food and wine pairings with Particolare Inedito Première Cuvée
Pairings that work perfectly with Particolare Inedito Première Cuvée
Original food and wine pairings with Particolare Inedito Première Cuvée
The Particolare Inedito Première Cuvée of Winery Tenuta del Buonamico matches generally quite well with dishes of beef, veal or pork such as recipes of beef bobotie, veal cutlets parmigiana or croque madame.
Details and technical informations about Winery Tenuta del Buonamico's Particolare Inedito Première Cuvée.
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 Particolare Inedito Première Cuvée from Winery Tenuta del Buonamico are 0, 2017
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: 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.
