Winery Donna ChiaraDon Bruno Montepulciano d'Abruzzo
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, beef or veal.
Taste structure of the Don Bruno Montepulciano d'Abruzzo from the Winery Donna Chiara
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Don Bruno Montepulciano d'Abruzzo of Winery Donna Chiara in the region of Abruzzo is a with a nice freshness.
Food and wine pairings with Don Bruno Montepulciano d'Abruzzo
Pairings that work perfectly with Don Bruno Montepulciano d'Abruzzo
Original food and wine pairings with Don Bruno Montepulciano d'Abruzzo
The Don Bruno Montepulciano d'Abruzzo of Winery Donna Chiara matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef with pepper, phad thai (thai style fried noodles) or locro criollo (argentina).
Details and technical informations about Winery Donna Chiara's Don Bruno Montepulciano d'Abruzzo.
Discover the grape variety: Gascon
Light, fruity reds with a clear ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and herbal notes. Airy profile for early drinking. Now rare, preserved in INRAE varietal collections as a witness to pre-phylloxera ampelographic diversity in Aquitaine. Indigenous French black variety from the South-West, once grown in Aquitaine, studied for its genetic interest.
Informations about the Winery Donna Chiara
The Winery Donna Chiara is one of of the world's greatest estates. It offers 25 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Accessible, identity-driven Italian duo. Montepulciano d'Abruzzo as red: deep colour, intense aromas of black cherry, ripe plum, sweet spices and balsamic notes, round tannins and a gourmet finish, from everyday to age-worthy Riserva. Cerasuolo d'Abruzzo DOCG as a fleshy, fruity rosé (strawberry, pomegranate). Trebbiano d'Abruzzo as a straight white with citrus and white flowers, sublimated by a few cult producers (Valentini).
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
