Winery Fattoria Colleallodole Milziade AntanoUmbria Rosso
Red wine
In the mouth this red wine is a with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Umbria Rosso from the Winery Fattoria Colleallodole Milziade Antano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Umbria Rosso of Winery Fattoria Colleallodole Milziade Antano in the region of Umbria is a with a lot of tannins present in the mouth.
Food and wine pairings with Umbria Rosso
Pairings that work perfectly with Umbria Rosso
Original food and wine pairings with Umbria Rosso
The Umbria Rosso of Winery Fattoria Colleallodole Milziade Antano matches generally quite well with dishes of beef, pasta or veal such as recipes of stuffed peppers, very simple spaghetti carbonara or duck with orange.
Details and technical informations about Winery Fattoria Colleallodole Milziade Antano's Umbria Rosso.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Umbria Rosso from Winery Fattoria Colleallodole Milziade Antano are 2008, 0
Informations about the Winery Fattoria Colleallodole Milziade Antano
The Winery Fattoria Colleallodole Milziade Antano is one of of the world's greatest estates. It offers 9 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
