Winery Carlo Massimiliano GrittiCa' Andrea
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ca' Andrea from the Winery Carlo Massimiliano Gritti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ca' Andrea of Winery Carlo Massimiliano Gritti in the region of Umbria is a powerful.
Food and wine pairings with Ca' Andrea
Pairings that work perfectly with Ca' Andrea
Original food and wine pairings with Ca' Andrea
The Ca' Andrea of Winery Carlo Massimiliano Gritti matches generally quite well with dishes of beef, pasta or veal such as recipes of pasta al forno (baked pasta), ham lasagness or veal shoulder with cream and tarragon.
Details and technical informations about Winery Carlo Massimiliano Gritti's Ca' Andrea.
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 Ca' Andrea from Winery Carlo Massimiliano Gritti are 0, 2015
Informations about the Winery Carlo Massimiliano Gritti
The Winery Carlo Massimiliano Gritti is one of of the world's greatest estates. It offers 7 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
