Winery CiccarielloMichelangelo Montepulciano
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Michelangelo Montepulciano from the Winery Ciccariello
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Michelangelo Montepulciano of Winery Ciccariello in the region of Puglia is a powerful.
Food and wine pairings with Michelangelo Montepulciano
Pairings that work perfectly with Michelangelo Montepulciano
Original food and wine pairings with Michelangelo Montepulciano
The Michelangelo Montepulciano of Winery Ciccariello matches generally quite well with dishes of beef, pasta or lamb such as recipes of homemade italian lasagna, gratin of coquillettes with ham or lamb curry with coconut milk.
Details and technical informations about Winery Ciccariello's Michelangelo Montepulciano.
Discover the grape variety: Souvignier gris
Aromatic, structured whites and rosés with a sometimes salmon-tinged robe, ample palate and fresh acidity, showing aromas of exotic fruits (mango, passion fruit), citrus, peach, white flowers and muscat-like notes. Disease-resistant interspecific variety (mildew, powdery mildew and botrytis), driving organic vineyards in northern Europe: Germany, Switzerland, Netherlands, Belgium and UK. German hybrid created in 1983 in Freiburg (cabernet sauvignon × bronner).
Last vintages of this wine
The best vintages of Michelangelo Montepulciano from Winery Ciccariello are 2015, 0
Informations about the Winery Ciccariello
The Winery Ciccariello is one of of the world's greatest estates. It offers 56 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
