Winery Villa MaggiSangue di Giuda dell'Oltrepo Pavese
Sparkling wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Food and wine pairings with Sangue di Giuda dell'Oltrepo Pavese
Pairings that work perfectly with Sangue di Giuda dell'Oltrepo Pavese
Original food and wine pairings with Sangue di Giuda dell'Oltrepo Pavese
The Sangue di Giuda dell'Oltrepo Pavese of Winery Villa Maggi matches generally quite well with dishes of pork, spicy food or poultry such as recipes of barbecued filet mignon, monkfish (anglerfish) à la sétoise or sophie's tuna cake.
Details and technical informations about Winery Villa Maggi's Sangue di Giuda dell'Oltrepo Pavese.
Discover the grape variety: Chambourcin
Richly coloured and fruity reds with a purple colour and supple tannins, on aromas of black cherry, blackberry, blackcurrant, spices and herbal notes. Round palate, fresh finish, best drunk young. A disease-resistant hybrid, it produces organic and sustainable reds in the Loire Valley (IGP Atlantique, IGP Val de Loire), the United States (Pennsylvania, Missouri, Virginia) and Australia (New South Wales). French hybrid created in 1963 by Joannès Seyve.
Last vintages of this wine
The best vintages of Sangue di Giuda dell'Oltrepo Pavese from Winery Villa Maggi are 0
Informations about the Winery Villa Maggi
The Winery Villa Maggi is one of of the world's great estates. It offers 24 wines for sale in the of Sangue di Giuda dell'Oltrepo Pavese to come and discover on site or to buy online.
The wine region of Sangue di Giuda dell'Oltrepo Pavese
DOC of southern Lombardy in the Oltrepò Pavese (sweet red still, frizzante or spumante): Croatina and Barbera are the flagship reds (25–65% each), complemented by Pinot Nero, Uva Rara and Vespolina (Ughetta, ≤45%) — deep ruby with violet hints, aromas of blackberry, raspberry and sweet spices (cinnamon, clove), medium-bodied sweetness balanced by fresh acidity and supple tannins. Low alcohol ~7°.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Garrigue
Notes reminiscent of aromatic Mediterranean herbs such as thyme or rosemary, found in many southern wines.
