Winery Casal Bordino - Castel Verdino Montepulciano d’Abruzzo

Winery Casal BordinoCastel Verdino Montepulciano d’Abruzzo

3.8
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Castel Verdino Montepulciano d’Abruzzo of Winery Casal Bordino is a red wine from the region of Montepulciano d'Abruzzo of Abruzzo.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with pork, beef or veal.

Taste structure of the Castel Verdino Montepulciano d’Abruzzo from the Winery Casal Bordino

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Castel Verdino Montepulciano d’Abruzzo of Winery Casal Bordino in the region of Abruzzo is a powerful with a nice balance between acidity and tannins.

Wine flavors and olphactive analysis

Details and technical informations about Winery Casal Bordino's Castel Verdino Montepulciano d’Abruzzo.

Winemaker
Beniamino Di Domenica
Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Cannonau

Powerful, sun-drenched reds with a dark ruby robe, fleshy tannins and a dense palate, showing signature aromas of ripe red fruits (cherry, blackberry), plum, Mediterranean garrigue, spice, pepper and balsamic notes. Fine ageing potential; also vinified as rosé and sweet wines. The undisputed star of Cannonau di Sardegna DOC, the identity signature of the island. The Sardinian synonym for Spanish and French Grenache, a grape found throughout the western Mediterranean.

Last vintages of this wine

Castel Verdino Montepulciano d’Abruzzo - 2015
In the top 100 of of Montepulciano d'Abruzzo wines
Average rating: 3.81110.50
Castel Verdino Montepulciano d’Abruzzo - 2014
In the top 100 of of Montepulciano d'Abruzzo wines
Average rating: 4.111110
Castel Verdino Montepulciano d’Abruzzo - 2013
In the top 100 of of Montepulciano d'Abruzzo wines
Average rating: 4.111110
Castel Verdino Montepulciano d’Abruzzo - 2012
In the top 100 of of Montepulciano d'Abruzzo wines
Average rating: 4.211110
Castel Verdino Montepulciano d’Abruzzo - 2007
In the top 100 of of Montepulciano d'Abruzzo wines
Average rating: 3.81110.50
Castel Verdino Montepulciano d’Abruzzo - 0
In the top 100 of of Montepulciano d'Abruzzo wines
Average rating: 3.81110.50

The best vintages of Castel Verdino Montepulciano d’Abruzzo from Winery Casal Bordino are 2012, 2014, 2013, 2015 and 2007.

Informations about the Winery Casal Bordino

The winery offers 64 different wines.
Its wines get an average rating of 3.4.
It is in the top 10 of the best estates in the region
It is located in Montepulciano d'Abruzzo in the region of Abruzzo
Find the Winery Casal Bordino on Facebook

The Winery Casal Bordino is one of of the world's greatest estates. It offers 58 wines for sale in the of Montepulciano d'Abruzzo to come and discover on site or to buy online.

Top wine Abruzzo
In the top 40000 of of Italy wines
In the top 1500 of of Montepulciano d'Abruzzo wines
In the top 150000 of red wines
In the top 200000 wines of the world

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: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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