Winery Maestro ItalianoVigne del Maestro Sangiovese
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 Vigne del Maestro Sangiovese from the Winery Maestro Italiano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigne del Maestro Sangiovese of Winery Maestro Italiano in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Vigne del Maestro Sangiovese of Winery Maestro Italiano in the region of Puglia often reveals types of flavors of cherry, licorice or earth and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Vigne del Maestro Sangiovese
Pairings that work perfectly with Vigne del Maestro Sangiovese
Original food and wine pairings with Vigne del Maestro Sangiovese
The Vigne del Maestro Sangiovese of Winery Maestro Italiano matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish tagine, pasta with eggplant or eggplant, lamb and goat lasagna.
Details and technical informations about Winery Maestro Italiano's Vigne del Maestro Sangiovese.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Vigne del Maestro Sangiovese from Winery Maestro Italiano are 2016, 2012, 2017, 2015 and 2013.
Informations about the Winery Maestro Italiano
The Winery Maestro Italiano is one of of the world's greatest estates. It offers 16 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
