Winery GanaghelloVigna della Valle Gutturnio Superiore
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Vigna della Valle Gutturnio Superiore from the Winery Ganaghello
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigna della Valle Gutturnio Superiore of Winery Ganaghello in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Vigna della Valle Gutturnio Superiore
Pairings that work perfectly with Vigna della Valle Gutturnio Superiore
Original food and wine pairings with Vigna della Valle Gutturnio Superiore
The Vigna della Valle Gutturnio Superiore of Winery Ganaghello matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef pot au feu (grandma's style), cannelloni with salmon and spinach or lamb chops with honey and spices.
Details and technical informations about Winery Ganaghello's Vigna della Valle Gutturnio Superiore.
Discover the grape variety: Malvasia nera di Basilicata
Supple, aromatic reds with a deep ruby hue, moderate tannins and a light palate, showing aromas of dark fruits (blackberry, blackcurrant), violet, soft spices and floral notes. Fragrant, approachable profile. Often blended with Aglianico, it adds roundness and fruitiness to the reds of Vulture and southern Lucanian appellations. Black Malvasia variety grown in Basilicata, southern Italy.
Last vintages of this wine
The best vintages of Vigna della Valle Gutturnio Superiore from Winery Ganaghello are 0
Informations about the Winery Ganaghello
The Winery Ganaghello is one of of the world's great estates. It offers 23 wines for sale in the of Gutturnio to come and discover on site or to buy online.
The wine region of Gutturnio
Historic DOC of the Colli Piacentini (Emilia-Romagna, 1967): signature blend of Barbera (55-70%) and Croatina known as Bonarda (30-45%) in red — bright ruby robe, signature vinous aromas of cherry, red fruits and a floral rose touch, dry or semi-dry palate balancing Barbera's edge with Bonarda's sweetness. Still, signature frizzante or Superiore versions. Northern slope of the Ligurian Apennines, royal pairing with charcuterie and local pasta.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
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.
