Winery Le GaggioleMontepulciano D'Abruzzo
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with pork, beef or veal.
Taste structure of the Montepulciano D'Abruzzo from the Winery Le Gaggiole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montepulciano D'Abruzzo of Winery Le Gaggiole in the region of Abruzzo is a with a nice balance between acidity and tannins.
Food and wine pairings with Montepulciano D'Abruzzo
Pairings that work perfectly with Montepulciano D'Abruzzo
Original food and wine pairings with Montepulciano D'Abruzzo
The Montepulciano D'Abruzzo of Winery Le Gaggiole matches generally quite well with dishes of beef, pasta or veal such as recipes of oxtail confit in red wine, tuscan linguine or chicken with rice for cookeo robot.
Details and technical informations about Winery Le Gaggiole's Montepulciano D'Abruzzo.
Discover the grape variety: Madina
Crossing obtained in 1964 between the cardinal and the sultana, registered in 1989 in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Montepulciano D'Abruzzo from Winery Le Gaggiole are 0
Informations about the Winery Le Gaggiole
The Winery Le Gaggiole is one of of the world's greatest estates. It offers 5 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Brut nature (or ultra brut)
A type of champagne that has not received any dosage liqueur.
