Winery CaldirolaIl Re 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 Il Re Sangiovese from the Winery Caldirola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Re Sangiovese of Winery Caldirola in the region of Puglia is a powerful.
Food and wine pairings with Il Re Sangiovese
Pairings that work perfectly with Il Re Sangiovese
Original food and wine pairings with Il Re Sangiovese
The Il Re Sangiovese of Winery Caldirola matches generally quite well with dishes of beef, pasta or lamb such as recipes of cornish pasties, maultaschen ( swabian ravioli ) or leg of lamb in butterfly (barbecue).
Details and technical informations about Winery Caldirola's Il Re 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 Il Re Sangiovese from Winery Caldirola are 0, 2018
Informations about the Winery Caldirola
The Winery Caldirola is one of of the world's great estates. It offers 86 wines for sale in the of Puglia to come and discover on site or to buy online.
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: INAO glass
Glass adapted to wine tasting, created in the 1970s by the Institut national des appellations d'origine. At the time, it had the advantage of offering a standardised tool to all tasters. It is characterized by a wide base that allows for good ventilation and a narrow mouth (opening of the glass) to concentrate the aromas. Many high-performance glasses have been created based on this model.
