Winery CamiglianoBorgone
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Borgone from the Winery Camigliano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Borgone of Winery Camigliano in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Borgone
Pairings that work perfectly with Borgone
Original food and wine pairings with Borgone
The Borgone of Winery Camigliano matches generally quite well with dishes of beef, lamb or veal such as recipes of wild boar with honey, saddle of lamb stuffed with chicken breast and basil or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Camigliano's Borgone.
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 Borgone from Winery Camigliano are 2017, 2013, 2010, 2016 and 0.
Informations about the Winery Camigliano
The Winery Camigliano is one of of the world's greatest estates. It offers 15 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
