Winery BonacchiPecorino Montepulciano d'Abruzzo
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, beef or veal.
Taste structure of the Pecorino Montepulciano d'Abruzzo from the Winery Bonacchi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pecorino Montepulciano d'Abruzzo of Winery Bonacchi in the region of Abruzzo is a with a nice freshness.
Food and wine pairings with Pecorino Montepulciano d'Abruzzo
Pairings that work perfectly with Pecorino Montepulciano d'Abruzzo
Original food and wine pairings with Pecorino Montepulciano d'Abruzzo
The Pecorino Montepulciano d'Abruzzo of Winery Bonacchi matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with mushrooms, capellini with vegetables or veal roast casserole with mushrooms.
Details and technical informations about Winery Bonacchi's Pecorino Montepulciano d'Abruzzo.
Discover the grape variety: Siroka Melniska
Last vintages of this wine
The best vintages of Pecorino Montepulciano d'Abruzzo from Winery Bonacchi are 2018, 2017, 0
Informations about the Winery Bonacchi
The Winery Bonacchi is one of of the world's great estates. It offers 48 wines for sale in the of Montepulciano d'Abruzzo to come and discover on site or to buy online.
The wine region of Montepulciano d'Abruzzo
Italian star of accessible, structured reds (no link to the Tuscan town). Montepulciano grape (min. 85%): deep robe, intense aromas of black cherry, ripe plum, sweet spices and balsamic notes, round tannins and a juicy finish. Direct, fruity everyday style, or denser Riserva aged in barrel for cellaring.
The wine region of Abruzzo
Accessible, identity-driven Italian duo. Montepulciano d'Abruzzo as red: deep colour, intense aromas of black cherry, ripe plum, sweet spices and balsamic notes, round tannins and a gourmet finish, from everyday to age-worthy Riserva. Cerasuolo d'Abruzzo DOCG as a fleshy, fruity rosé (strawberry, pomegranate). Trebbiano d'Abruzzo as a straight white with citrus and white flowers, sublimated by a few cult producers (Valentini).
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
