Winery MisaniSforzato Di Valtellina
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 Sforzato Di Valtellina from the Winery Misani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sforzato Di Valtellina of Winery Misani in the region of Lombardia is a powerful.
Food and wine pairings with Sforzato Di Valtellina
Pairings that work perfectly with Sforzato Di Valtellina
Original food and wine pairings with Sforzato Di Valtellina
The Sforzato Di Valtellina of Winery Misani matches generally quite well with dishes of beef, pasta or lamb such as recipes of shepherd's pie (quebec!), chinese noodles with vegetables or mouse of lamb with thyme.
Details and technical informations about Winery Misani's Sforzato Di Valtellina.
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 Sforzato Di Valtellina from Winery Misani are 0
Informations about the Winery Misani
The Winery Misani is one of of the world's greatest estates. It offers 2 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
