Winery Cantine BirgiKalura 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 Kalura Sangiovese from the Winery Cantine Birgi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kalura Sangiovese of Winery Cantine Birgi in the region of Sicily is a powerful.
Food and wine pairings with Kalura Sangiovese
Pairings that work perfectly with Kalura Sangiovese
Original food and wine pairings with Kalura Sangiovese
The Kalura Sangiovese of Winery Cantine Birgi matches generally quite well with dishes of beef, pasta or lamb such as recipes of southern beef meatballs, pasta with boursin or lamb and coconut curry, african style.
Details and technical informations about Winery Cantine Birgi's Kalura 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 Kalura Sangiovese from Winery Cantine Birgi are 0
Informations about the Winery Cantine Birgi
The Winery Cantine Birgi is one of of the world's great estates. It offers 53 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
