Winery MannaCantine de La Puglia 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 Cantine de La Puglia Sangiovese from the Winery Manna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cantine de La Puglia Sangiovese of Winery Manna in the region of Puglia is a powerful.
Food and wine pairings with Cantine de La Puglia Sangiovese
Pairings that work perfectly with Cantine de La Puglia Sangiovese
Original food and wine pairings with Cantine de La Puglia Sangiovese
The Cantine de La Puglia Sangiovese of Winery Manna matches generally quite well with dishes of beef, pasta or lamb such as recipes of veal shank with mushrooms, succulent and easy to make beef lasagna or lamb chops with tarragon cream.
Details and technical informations about Winery Manna's Cantine de La Puglia Sangiovese.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Cantine de La Puglia Sangiovese from Winery Manna are 0
Informations about the Winery Manna
The Winery Manna is one of of the world's greatest estates. It offers 5 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
