Winery Cantine Bregante Ciliegiolo Lampare Golfo del Tigullio-Portofino
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Ciliegiolo Lampare Golfo del Tigullio-Portofino from the Winery Cantine Bregante
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Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Ciliegiolo Lampare Golfo del Tigullio-Portofino of Winery Cantine Bregante in the region of Ligurie is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Ciliegiolo Lampare Golfo del Tigullio-Portofino
Pairings that work perfectly with Ciliegiolo Lampare Golfo del Tigullio-Portofino
Original food and wine pairings with Ciliegiolo Lampare Golfo del Tigullio-Portofino
The Ciliegiolo Lampare Golfo del Tigullio-Portofino of Winery Cantine Bregante matches generally quite well with dishes of beef, pasta or lamb such as recipes of navarin of the sea da gigi, spaghetti cacio e pepe or rack of lamb with antiboise sauce.
Details and technical informations about Winery Cantine Bregante's Ciliegiolo Lampare Golfo del Tigullio-Portofino.
Discover the grape variety: Ciliegiolo
It is believed to be of Spanish origin. Today it is very present in Tuscany and in many other Italian regions where it is often blended with sangiovese to produce the famous Chianti. According to recent genetic analysis, it is the father of the said sangiovese, its mother being an almost unknown variety called calabrese di Montenuovo. - Synonymy: ciliegino, ciregiuolo or cireguoli, aleatico di spagna (for all the synonyms of the grape varieties, click here!). - Description: medium to large bunches, cylindrical-conical, winged, compact, strong medium-sized stalks with very little lignification; medium-sized, round berries, skin of medium thickness, very bluish-black with sometimes purplish reflections, juicy pulp. - Production potential: buds early in the year, only a few days after Chasselas. It is particularly fond of not too poor hillside soils. Vigorous, productive and regular, it should however be pruned in relation to the fact that its base eyes are not very fertile. Sensitive to wind, mildew, powdery mildew, acid rot and grey rot. Resistant to drought. Ripening 2nd period late. - Wine type/flavours: gives a full and supple wine with soft tannins, rich in alcohol, of a more or less dark ruby colour with in some cases purplish tints. Aromas of cinnamon, cherry, blueberry, spicy notes, plum, fresh grapes, liquorice, tobacco, vanilla, ... .
Last vintages of this wine
The best vintages of Ciliegiolo Lampare Golfo del Tigullio-Portofino from Winery Cantine Bregante are 2016, 2017
Informations about the Winery Cantine Bregante
The Winery Cantine Bregante is one of of the world's great estates. It offers 17 wines for sale in the of Golfo del Tigullio to come and discover on site or to buy online.
The wine region of Golfo del Tigullio
The wine region of Golfo del Tigullio is located in the region of Ligurie of Italy. Wineries and vineyards like the Domaine Azienda Agricola Pino Gino or the Domaine Azienda Agricola Pino Gino produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Golfo del Tigullio are Ciliegiolo et Vermentino, they are then used in wines in blends or as a single variety. On the nose of Golfo del Tigullio often reveals types of flavors of citrus, citrus fruit or black fruit.
The wine region of Ligurie
Liguria is a thin, crescent-shaped coastal region in northwestern Italy, stretching 250 km along the Mediterranean Sea from the border with southern France in the west to the port city of La Spezia in the east. Tuscany Lies beyond the latter, while the region's Central city, Genoa, is about 70 km southeast of Asti and Barolo (and even less so of Piedmont, parts of which run along the northern border of Liguria). Known as the Italian Riviera, this thin, beautiful strip of rugged land with a Mediterranean Climate and poor, stony soils is dominated by steeply sloping hills that fall almost directly into the sea. These steep elevations make Grape growing a challenge, resulting in scattered vineyards (some of which can only be reached by boat) with limited production.
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The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
