Winery CollecaprettaIl Galantuomo
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 Il Galantuomo from the Winery Collecapretta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Galantuomo of Winery Collecapretta in the region of Umbria is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Il Galantuomo of Winery Collecapretta in the region of Umbria often reveals types of flavors of red fruit.
Food and wine pairings with Il Galantuomo
Pairings that work perfectly with Il Galantuomo
Original food and wine pairings with Il Galantuomo
The Il Galantuomo of Winery Collecapretta matches generally quite well with dishes of beef, pasta or veal such as recipes of kig ar farz breton, cannelloni with salmon and spinach or potjevleesch (meat in a pot).
Details and technical informations about Winery Collecapretta's Il Galantuomo.
Discover the grape variety: Mondeuse noire
Cultivated for a very long time in Savoie, it is not the black form of mondeuse blanche and Mondeuse grise is a natural mutation of mondeuse noire. According to Thierry Lacombe (I.N.R.A./Montpellier), the latter is the result of a natural intraspecific crossing between the black tressot and the white mondeuse. Mondeuse grise and Mondeuse noire are both registered in the official catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Il Galantuomo from Winery Collecapretta are 2016, 2015, 0, 2014 and 2013.
Informations about the Winery Collecapretta
The Winery Collecapretta is one of of the world's great estates. It offers 22 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
