The Winery Miglioli Angelo is one of the best wineries to follow in Lambrusco Mantovano.. It offers 4 wines for sale in of Lambrusco Mantovano to come and discover on site or to buy online.
Looking for the best Winery Miglioli Angelo wines in Lambrusco Mantovano among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Miglioli Angelo wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Miglioli Angelo wines with technical and enological descriptions.
How Winery Miglioli Angelo wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of bernard's potée, pasta with tuna or marinated lamb chops (honey, worcestershire sauce, olive oil).
In the mouth the red wine of Winery Miglioli Angelo. is a powerful.
The wine region of Lambrusco Mantovano is located in the region of Lombardie of Italy. Wineries and vineyards like the Domaine Fondo Bozzole or the Domaine Molo 8 produce mainly wines sparkling, red and sweet. The most planted grape varieties in the region of Lambrusco Mantovano are Ancellotta, they are then used in wines in blends or as a single variety. On the nose of Lambrusco Mantovano often reveals types of flavors of red fruit, black fruit or non oak and sometimes also flavors of earth, oak or dried fruit.
In the mouth of Lambrusco Mantovano is a powerful with a lot of tannins present in the mouth. We currently count 29 estates and châteaux in the of Lambrusco Mantovano, producing 46 different wines in conventional, organic and biodynamic agriculture. The wines of Lambrusco Mantovano go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Planning a wine route in the of Lambrusco Mantovano? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Miglioli Angelo.
Alicante Henri Bouschet noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The Alicante Henri Bouschet noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
A trade deal signed by the UK and New Zealand this week promises benefits for winemakers, merchants and drinkers, according to industry bodies. Miles Beale, CEO of the UK Wine & Spirit Trade Association (WSTA), said the deal means the country’s wine lovers ‘will have greater choice’. He said it was also ‘a very good deal for the wine and spirit industry’. New Zealand Winegrowers, representing the country’s wine sector, also welcomed the free trade deal, which was signed in London yesterday ( ...
It is always reassuring to find flourishing examples of family continuity in French wine estates. At the famous Domaine Zind-Humbrecht in Alsace, Pierre-Emile Humbrecht is the latest to join the family business. In preparation, he studied at the Changins School of Viticulture and Enology in Switzerland and then completed internships at wine estates, beginning with Thérèse Chappaz in that same country for 18 months, followed by a six-month period at Domaine Tissot in the Jura and then nearly eigh ...
Wine lovers with a valid passport can apply for the Majestic ‘vintern’ scheme, launched this week and dubbed by the retailer as ‘the best summer job ever’. A three-day placement will include a visit to Quinta da Boavista vineyards in Portugal’s picturesque Douro region. Majestic said the vintern will also taste wines from its Wine Club’s Spain & Portugal Summer Case ‘in situ’, before trying the same wines back at home for comparison. It is offering £600 remuneration for three days, which it ...
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
