Winery CamiglianoBiologico Rosso di Montalcino
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Biologico Rosso di Montalcino from the Winery Camigliano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Biologico Rosso di Montalcino of Winery Camigliano in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Biologico Rosso di Montalcino
Pairings that work perfectly with Biologico Rosso di Montalcino
Original food and wine pairings with Biologico Rosso di Montalcino
The Biologico Rosso di Montalcino of Winery Camigliano matches generally quite well with dishes of beef, lamb or veal such as recipes of lomo saltado, leg of lamb in butterfly (barbecue) or andouillette de troyes with chaource sauce.
Details and technical informations about Winery Camigliano's Biologico Rosso di Montalcino.
Discover the grape variety: Cabernet-Mitos
An intraspecific cross between Cabernet Sauvignon and Dyer du Cher obtained in 1970 in Weinsberg, Germany. It can be found in Germany, Switzerland, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Biologico Rosso di Montalcino from Winery Camigliano are 0
Informations about the Winery Camigliano
The Winery Camigliano is one of of the world's great estates. It offers 15 wines for sale in the of Rosso di Montalcino to come and discover on site or to buy online.
The wine region of Rosso di Montalcino
The wine region of Rosso di Montalcino is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Podere le Ripi or the Domaine Stella di Campalto produce mainly wines red, white and pink. The most planted grape varieties in the region of Rosso di Montalcino are Sangiovese, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Rosso di Montalcino often reveals types of flavors of strawberries, dried rose or caramel and sometimes also flavors of thyme, dried herbs or almonds.
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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
