Winery BuondonnoCampo ai Ciliegi
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Campo ai Ciliegi from the Winery Buondonno
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Campo ai Ciliegi of Winery Buondonno in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Campo ai Ciliegi of Winery Buondonno in the region of Tuscany often reveals types of flavors of earth, oak or spices and sometimes also flavors of black fruit.
Food and wine pairings with Campo ai Ciliegi
Pairings that work perfectly with Campo ai Ciliegi
Original food and wine pairings with Campo ai Ciliegi
The Campo ai Ciliegi of Winery Buondonno matches generally quite well with dishes of beef, lamb or veal such as recipes of millet with gruyere cheese, lamb shoulder confit or paupiettes in a casserole with cream.
Details and technical informations about Winery Buondonno's Campo ai Ciliegi.
Discover the grape variety: Christmas rose
Obtained in 1980 in the United States (California) by Harold P. Olmo and Albert T. Koyama by crossing S44-35c with 9117D. - Synonymy: no synonyms known to date (all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Campo ai Ciliegi from Winery Buondonno are 2012, 2011, 2016, 0 and 2015.
Informations about the Winery Buondonno
The Winery Buondonno is one of of the world's greatest estates. It offers 9 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
