Winery DianettiMichelangelo Bordò Rosso
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Michelangelo Bordò Rosso from the Winery Dianetti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Michelangelo Bordò Rosso of Winery Dianetti in the region of Marche is a powerful with a nice freshness.
Food and wine pairings with Michelangelo Bordò Rosso
Pairings that work perfectly with Michelangelo Bordò Rosso
Original food and wine pairings with Michelangelo Bordò Rosso
The Michelangelo Bordò Rosso of Winery Dianetti matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef with garlic, quiche with mixed vegetables or saltimbocca alla romana.
Details and technical informations about Winery Dianetti's Michelangelo Bordò Rosso.
Discover the grape variety: Arvine
Arvine blanc is a grape variety that originated in Switzerland. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches, and grapes of small size. The white Arvine can be found cultivated in these vineyards: Savoie & Bugey, Rhône valley, Languedoc & Roussillon, South-West.
Last vintages of this wine
The best vintages of Michelangelo Bordò Rosso from Winery Dianetti are 0
Informations about the Winery Dianetti
The Winery Dianetti is one of of the world's greatest estates. It offers 10 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Pulp
Fleshy and juicy part of the grape berry, it contains sugars, organic acids and various nitrogenous and mineral compounds.
