Winery Massimo Penna ViticoltoreMadonna di Como
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Madonna di Como from the Winery Massimo Penna Viticoltore
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Madonna di Como of Winery Massimo Penna Viticoltore in the region of Piedmont is a powerful.
Food and wine pairings with Madonna di Como
Pairings that work perfectly with Madonna di Como
Original food and wine pairings with Madonna di Como
The Madonna di Como of Winery Massimo Penna Viticoltore matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast monkfish with bacon, tagliatelle with shrimps or saddle of lamb with herbs.
Details and technical informations about Winery Massimo Penna Viticoltore's Madonna di Como.
Discover the grape variety: Doux d'Henry
Light, fruity reds with a clear ruby hue, soft tannins and an airy palate, featuring aromas of strawberry, raspberry, cherry and floral notes. Also vinified as a delicate off-dry. One of the last survivors of the historic Pinerolese DOC vineyard, west of Turin, yielding artisanal, character-driven cuvées. Native Piedmontese black variety, preserved for its heritage value.
Last vintages of this wine
The best vintages of Madonna di Como from Winery Massimo Penna Viticoltore are 2016, 2018, 2017, 0 and 2013.
Informations about the Winery Massimo Penna Viticoltore
The Winery Massimo Penna Viticoltore is one of of the world's great estates. It offers 22 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
