Winery Decugnano dei BarbiA.D. 1212
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 A.D. 1212 from the Winery Decugnano dei Barbi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the A.D. 1212 of Winery Decugnano dei Barbi in the region of Umbria is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with A.D. 1212
Pairings that work perfectly with A.D. 1212
Original food and wine pairings with A.D. 1212
The A.D. 1212 of Winery Decugnano dei Barbi matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with vegetables and madeira sauce, pasta with chicken or stuffed quails.
Details and technical informations about Winery Decugnano dei Barbi's A.D. 1212.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of A.D. 1212 from Winery Decugnano dei Barbi are 0
Informations about the Winery Decugnano dei Barbi
The Winery Decugnano dei Barbi is one of of the world's great estates. It offers 15 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
