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 Pouilles 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 beef fashion, risotto of coquillettes with chorizo or lamb in a crown with spring vegetables.
Details and technical informations about Winery Ciccariello's Michelangelo Montepulciano.
Discover the grape variety: Perlaut
A cross between Cinsaut and Csaba pearl obtained in 1956, registered in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Michelangelo Montepulciano from Winery Ciccariello are 2015
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 Pouilles to come and discover on site or to buy online.
The wine region of Pouilles
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
News related to this wine
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The word of the wine: Evolved
Said of a wine showing by its colour (tuilé in the case of reds, amber in the case of whites), its aromas or its structure that it is nearing the end of its peak and needs to be drunk quickly.
