Winery MontelloriPoggio Alla Luna Chianti
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Poggio Alla Luna Chianti from the Winery Montellori
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poggio Alla Luna Chianti of Winery Montellori in the region of Toscane is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Poggio Alla Luna Chianti of Winery Montellori in the region of Toscane often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Poggio Alla Luna Chianti
Pairings that work perfectly with Poggio Alla Luna Chianti
Original food and wine pairings with Poggio Alla Luna Chianti
The Poggio Alla Luna Chianti of Winery Montellori matches generally quite well with dishes of beef, veal or poultry such as recipes of monkfish (anglerfish) à la sétoise, veal cutlets parmigiana or chicken drumstick with bacon.
Details and technical informations about Winery Montellori's Poggio Alla Luna Chianti.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Poggio Alla Luna Chianti from Winery Montellori are 2011, 2012, 2010, 2017 and 2013.
Informations about the Winery Montellori
The Winery Montellori is one of of the world's greatest estates. It offers 18 wines for sale in the of Chianti to come and discover on site or to buy online.
The wine region of Chianti
The wine region of Chianti is located in the region of Toscane of Italy. We currently count 1721 estates and châteaux in the of Chianti, producing 2759 different wines in conventional, organic and biodynamic agriculture. The wines of Chianti go well with generally quite well with dishes .
The wine region of Toscane
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
News related to this wine
At the heart of the terroirs of Mâcon-Azé
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Azé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
The Morey Saint Denis appellation seen by Laurent Lignier
Laurent Lignier from Domaine Hubert Lignier and Président of the winegrowers union, mentions the great diversity in the expression of the Morey-Saint-DenisPremier Cru wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb ...
How to work with Chablis wines as a sommelier by Yang LU
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The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
