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 beef tongue with pickle sauce, eggplant and zucchini lasagna or duck breast with orange sauce.
Details and technical informations about Winery Cantina Bettalunga's Mattata 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.
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
"Green heart" of Italy, cradle of Sagrantino: exceptional tannic red in Sagrantino di Montefalco DOCG, dense and concentrated with notes of blackberry, candied plum, liquorice, spice and leather, powerful tannins and long ageing. Suppler Sangiovese in blends, Cabernet and Merlot in Torgiano DOCG. Orvieto whites based on Grechetto and Trebbiano, full and almondy, from dry to sweet Muffato. ~13,000 ha between Tuscany and Lazio.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
