Winery Cascina PianoAngliano
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Angliano from the Winery Cascina Piano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Angliano of Winery Cascina Piano in the region of Lombardia is a powerful.
Food and wine pairings with Angliano
Pairings that work perfectly with Angliano
Original food and wine pairings with Angliano
The Angliano of Winery Cascina Piano matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with vegetables, spaghetti with shrimp and cream or lamb tagine with onions, purple olives and lemons....
Details and technical informations about Winery Cascina Piano's Angliano.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Angliano from Winery Cascina Piano are 2012, 0, 2010
Informations about the Winery Cascina Piano
The Winery Cascina Piano is one of of the world's greatest estates. It offers 8 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
