Winery Mazzei G BattaniAleatico di Gradoli
wine
This wine generally goes well with
The Aleatico di Gradoli of the Winery Mazzei G Battani is in the top 0 of wines of Aleatico di Gradoli.
Details and technical informations about Winery Mazzei G Battani's Aleatico di Gradoli.
Discover the grape variety: Duras
Structured, spicy reds with a sustained ruby robe, firm tannins and fresh acidity, with aromas of dark fruit (blackberry, blackcurrant), black pepper, spice, liquorice and balsamic notes. Dense palate, good ageing potential. Star of Gaillac AOC on the Tarn terraces (minimum 40% in reds, blended with Braucol and Syrah). Also in IGP Côtes du Tarn. Autochthonous variety of the French South-West, unrelated to the town of Duras (Lot-et-Garonne).
Informations about the Winery Mazzei G Battani
The Winery Mazzei G Battani is one of of the world's greatest estates. It offers 25 wines for sale in the of Aleatico di Gradoli to come and discover on site or to buy online.
The wine region of Aleatico di Gradoli
The wine region of Aleatico di Gradoli is located in the region of Latium of Italy. Wineries and vineyards like the Domaine Occhipinti or the Domaine Le Coste produce mainly wines pink, white and sweet. The most planted grape varieties in the region of Aleatico di Gradoli are Aléatico, they are then used in wines in blends or as a single variety. On the nose of Aleatico di Gradoli often reveals types of flavors of earth, citrus fruit or red fruit and sometimes also flavors of floral.
The wine region of Lazio
Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.
The word of the wine: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
