Winery MontagnaSangue di Giuda dell'Oltrepo Pavese
Red wine
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Sangue di Giuda dell'Oltrepo Pavese of the Winery Montagna is in the top 70 of wines of Sangue di Giuda dell'Oltrepo Pavese.
Taste structure of the Sangue di Giuda dell'Oltrepo Pavese from the Winery Montagna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangue di Giuda dell'Oltrepo Pavese of Winery Montagna in the region of Lombardie is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the Sangue di Giuda dell'Oltrepo Pavese of Winery Montagna in the region of Lombardie often reveals types of flavors of red fruit, black fruit.
Food and wine pairings with Sangue di Giuda dell'Oltrepo Pavese
Pairings that work perfectly with Sangue di Giuda dell'Oltrepo Pavese
Original food and wine pairings with Sangue di Giuda dell'Oltrepo Pavese
The Sangue di Giuda dell'Oltrepo Pavese of Winery Montagna matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini, chicken wok with chinese noodles or lamb tagine with quince.
Details and technical informations about Winery Montagna's Sangue di Giuda dell'Oltrepo Pavese.
Discover the grape variety: Jaoumet
Its origin is uncertain, but it is thought to have been introduced into the Agly valley by a Trappist monk in the mid-19th century. Jaoumet is practically unknown in other French table grape-producing regions, although it is listed in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Sangue di Giuda dell'Oltrepo Pavese from Winery Montagna are 2012, 2015, 2014, 2013 and 2005.
Informations about the Winery Montagna
The Winery Montagna is one of of the world's greatest estates. It offers 27 wines for sale in the of Sangue di Giuda dell'Oltrepo Pavese to come and discover on site or to buy online.
The wine region of Sangue di Giuda dell'Oltrepo Pavese
The wine region of Sangue di Giuda dell'Oltrepo Pavese is located in the region of Oltrepò Pavese of Lombardie of Italy. Wineries and vineyards like the Domaine Ca'Montebello di Scarani Luigi or the Domaine Gelisi Antonio produce mainly wines red, sparkling and sweet. The most planted grape varieties in the region of Sangue di Giuda dell'Oltrepo Pavese are Nebbiolo et Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Sangue di Giuda dell'Oltrepo Pavese often reveals types of flavors of red fruit, black fruit or dried fruit and sometimes also flavors of non oak, microbio or oak.
The wine region of Lombardie
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Azé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
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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.
