Winery Casa DucaleMontepulciano 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 Montepulciano D Abruzzo from the Winery Casa Ducale
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montepulciano D Abruzzo of Winery Casa Ducale in the region of Campania is a with a nice freshness.
Food and wine pairings with Montepulciano D Abruzzo
Pairings that work perfectly with Montepulciano D Abruzzo
Original food and wine pairings with Montepulciano D Abruzzo
The Montepulciano D Abruzzo of Winery Casa Ducale matches generally quite well with dishes of beef, pasta or veal such as recipes of roast monkfish with bacon, spaghetti bolognese or dafina.
Details and technical informations about Winery Casa Ducale's Montepulciano D Abruzzo.
Discover the grape variety: Danuta
A cross obtained in 1964 between the Beirut date palm and the 75 Pirovano or sultana moscata. In 1990, Danuta was registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Montepulciano D Abruzzo from Winery Casa Ducale are 0
Informations about the Winery Casa Ducale
The Winery Casa Ducale is one of of the world's greatest estates. It offers 9 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
