Winery Il Signor KurtzAccade
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Accade from the Winery Il Signor Kurtz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Accade of Winery Il Signor Kurtz in the region of Umbria is a .
Food and wine pairings with Accade
Pairings that work perfectly with Accade
Original food and wine pairings with Accade
The Accade of Winery Il Signor Kurtz matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with vegetables and madeira sauce, generous flaky quiche or roast veal with milk and rosemary.
Details and technical informations about Winery Il Signor Kurtz's Accade.
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 Accade from Winery Il Signor Kurtz are 0
Informations about the Winery Il Signor Kurtz
The Winery Il Signor Kurtz is one of of the world's greatest estates. It offers 8 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.
