Winery Cantine PerusiaSangivoese
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sangivoese from the Winery Cantine Perusia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangivoese of Winery Cantine Perusia in the region of Umbria is a with a nice freshness.
Food and wine pairings with Sangivoese
Pairings that work perfectly with Sangivoese
Original food and wine pairings with Sangivoese
The Sangivoese of Winery Cantine Perusia matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with mushrooms, spaghetti bolognese or aiguillette of duck with honey.
Details and technical informations about Winery Cantine Perusia's Sangivoese.
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).
Last vintages of this wine
The best vintages of Sangivoese from Winery Cantine Perusia are 2015, 0
Informations about the Winery Cantine Perusia
The Winery Cantine Perusia is one of of the world's greatest estates. It offers 9 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
