Winery Col di BaccheCampo Amarene
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Campo Amarene from the Winery Col di Bacche
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Campo Amarene of Winery Col di Bacche in the region of Tuscany is a powerful.
Food and wine pairings with Campo Amarene
Pairings that work perfectly with Campo Amarene
Original food and wine pairings with Campo Amarene
The Campo Amarene of Winery Col di Bacche matches generally quite well with dishes of beef, lamb or veal such as recipes of baeckeoffe, sri lankan lamb rolls (mutton rolls) or veal colombo.
Details and technical informations about Winery Col di Bacche's Campo Amarene.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Campo Amarene from Winery Col di Bacche are 2017, 2016, 0, 2014 and 2015.
Informations about the Winery Col di Bacche
The Winery Col di Bacche is one of of the world's greatest estates. It offers 8 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: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
