Winery De LisioTegne
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 Tegne from the Winery De Lisio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tegne of Winery De Lisio in the region of Molise is a powerful.
Food and wine pairings with Tegne
Pairings that work perfectly with Tegne
Original food and wine pairings with Tegne
The Tegne of Winery De Lisio matches generally quite well with dishes of beef, pasta or lamb such as recipes of pot roast, tuscan pastachute or lamb with masalé sauce and rice.
Details and technical informations about Winery De Lisio's Tegne.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Tegne from Winery De Lisio are 0
Informations about the Winery De Lisio
The Winery De Lisio is one of of the world's greatest estates. It offers 11 wines for sale in the of Molise to come and discover on site or to buy online.
The wine region of Molise
Molise is a mountainous region in South-central Italy, delegated as DOC in 1998. It is a relatively small region, especially when compared to its neighbors Abruzzo and Lazio to the North and Campania and Puglia to the south. Molise is considered an obscure region, since winemaking dates back to 500 BC, but it only gained independence as a wine region in the latter half of the 20th century. Overshadowed by its neighbor, Abruzzo, of which it was politically a Part until 1963 (Abruzzi e Molise), Molise finally got three of its own DOCs, Biferno and Pentro di Isernia, in the 1980s, then Tintilia del Molise in 2011.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
