Winery Cantina BettalungaMattata Sangiovese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Mattata Sangiovese from the Winery Cantina Bettalunga
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mattata Sangiovese of Winery Cantina Bettalunga in the region of Umbria is a .
Food and wine pairings with Mattata Sangiovese
Pairings that work perfectly with Mattata Sangiovese
Original food and wine pairings with Mattata Sangiovese
The Mattata Sangiovese of Winery Cantina Bettalunga matches generally quite well with dishes of beef, pasta or veal such as recipes of shepherd's pie (quebec!), pasta with chicken and curry or sauté of doe stroganoff.
Details and technical informations about Winery Cantina Bettalunga's Mattata Sangiovese.
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).
Informations about the Winery Cantina Bettalunga
The Winery Cantina Bettalunga is one of of the world's greatest estates. It offers 5 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
