Winery PaololeoAglianico
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Aglianico from the Winery Paololeo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aglianico of Winery Paololeo in the region of Veneto is a powerful.
Food and wine pairings with Aglianico
Pairings that work perfectly with Aglianico
Original food and wine pairings with Aglianico
The Aglianico of Winery Paololeo matches generally quite well with dishes of beef, pasta or lamb such as recipes of alsatian bäckeoffe, lasagna bolognese express or merguez with lentils.
Details and technical informations about Winery Paololeo's Aglianico.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Aglianico from Winery Paololeo are 2006, 0
Informations about the Winery Paololeo
The Winery Paololeo is one of of the world's great estates. It offers 72 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Late harvest
A name historically used in Alsace, late harvest refers to grapes harvested during over-ripening for the production of sweet and syrupy wines.
