Winery Massimo LeoneAglianico
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 Massimo Leone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aglianico of Winery Massimo Leone in the region of Pouilles 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 Massimo Leone matches generally quite well with dishes of beef, pasta or lamb such as recipes of burger roll, pasta with tuna and laughing cow or gypsy sauce.
Details and technical informations about Winery Massimo Leone'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 Massimo Leone are 2015
Informations about the Winery Massimo Leone
The Winery Massimo Leone is one of of the world's great estates. It offers 17 wines for sale in the of Pouilles to come and discover on site or to buy online.
The wine region of Pouilles
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.
News related to this wine
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The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
