Winery Cristoforo ColomboBrunello Di Montalcino
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Brunello Di Montalcino from the Winery Cristoforo Colombo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brunello Di Montalcino of Winery Cristoforo Colombo in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Brunello Di Montalcino
Pairings that work perfectly with Brunello Di Montalcino
Original food and wine pairings with Brunello Di Montalcino
The Brunello Di Montalcino of Winery Cristoforo Colombo matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of stuffed beef rolls, shoulder of lamb boulangère or veal blanquette à l'ancienne.
Details and technical informations about Winery Cristoforo Colombo's Brunello Di Montalcino.
Discover the grape variety: Bondola noire
An ancient grape variety cultivated in Italy, where it originated and is almost no longer multiplied, unknown in France as in most other wine-producing countries. It should not be confused with Bondoletta, a cross between Bondola Noire and Completer, and with the red prié called Bonda in Valle d'Aosta - Italy - (José F. Vouillamoz and Giulio Moriondo), which has almost disappeared from the vineyards today, and which is not related to Bondola Noire. Note that the white Bondola - very rare - is not the white form.
Last vintages of this wine
The best vintages of Brunello Di Montalcino from Winery Cristoforo Colombo are 2006, 0, 2008
Informations about the Winery Cristoforo Colombo
The Winery Cristoforo Colombo is one of of the world's greatest estates. It offers 4 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
