Winery MontemaggioreStroncoli
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Sangiovese.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Stroncoli from the Winery Montemaggiore
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Stroncoli of Winery Montemaggiore in the region of Tuscany is a .
Food and wine pairings with Stroncoli
Pairings that work perfectly with Stroncoli
Original food and wine pairings with Stroncoli
The Stroncoli of Winery Montemaggiore matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tenderloin wellington, spaghetti neapolitan style or marinated veal skewers with herbs.
Details and technical informations about Winery Montemaggiore's Stroncoli.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Stroncoli from Winery Montemaggiore are 0
Informations about the Winery Montemaggiore
The Winery Montemaggiore is one of of the world's greatest estates. It offers 9 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
