Winery Il CalepinoB.D.B Terre del Colleoni
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with B.D.B Terre del Colleoni
Pairings that work perfectly with B.D.B Terre del Colleoni
Original food and wine pairings with B.D.B Terre del Colleoni
The B.D.B Terre del Colleoni of Winery Il Calepino matches generally quite well with dishes of beef, veal or pork such as recipes of pasta bolognese, sauté of veal with the moulinex cookeo or cannelloni of meat.
Details and technical informations about Winery Il Calepino's B.D.B Terre del Colleoni.
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 B.D.B Terre del Colleoni from Winery Il Calepino are 0
Informations about the Winery Il Calepino
The Winery Il Calepino is one of of the world's great estates. It offers 19 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
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.
