Winery MalavasiCiocapiàt
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 Ciocapiàt from the Winery Malavasi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ciocapiàt of Winery Malavasi in the region of Lombardia is a powerful.
Food and wine pairings with Ciocapiàt
Pairings that work perfectly with Ciocapiàt
Original food and wine pairings with Ciocapiàt
The Ciocapiàt of Winery Malavasi matches generally quite well with dishes of beef, pasta or lamb such as recipes of roasted fillet of beef with parsley, smoked salmon pasta gratin or giouvetsi (greek dish).
Details and technical informations about Winery Malavasi's Ciocapiàt.
Discover the grape variety: Ancellotta
Intensely coloured, supple reds with an inky violet robe, melted tannins and moderate acidity. Aromas of black cherry, blackberry, plum, violet and soft spicy notes. Round palate, best drunk young. The quintessential blending variety, massively blended with Lambrusco to intensify the colour of Emilia-Romagna sparkling wines; also vinified as a single variety in Argentina, Switzerland and Portugal. Native Italian variety from the province of Reggio Emilia.
Last vintages of this wine
The best vintages of Ciocapiàt from Winery Malavasi are 0
Informations about the Winery Malavasi
The Winery Malavasi is one of of the world's great estates. It offers 17 wines for sale in the of Lambrusco Mantovano to come and discover on site or to buy online.
The wine region of Lambrusco Mantovano
Lombard DOC along the Po (Oltre Po Mantovano and Viadanese-Sabbionetano), humid continental climate, alluvial soils. Lambrusco is the signature sparkling red (≥85% Maestri, Marani, Salamino and/or local Viadanese): frizzante with red cherry, raspberry, violet, redcurrant and herbal touch, lively refreshing palate, from dry to semi-sweet. Ancellotta for colour, Fortana and Sorbara complement. The king companion of Mantuan charcuterie.
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: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
