Montepepe Relais & WineryVignoso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vignoso from the Montepepe Relais & Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vignoso of Montepepe Relais & Winery in the region of Tuscany is a .
Food and wine pairings with Vignoso
Pairings that work perfectly with Vignoso
Original food and wine pairings with Vignoso
The Vignoso of Montepepe Relais & Winery matches generally quite well with dishes of beef, lamb or veal such as recipes of quick beef and cheese yakitori, oven-baked lamb stew or andouillette de troyes with chaource sauce.
Details and technical informations about Montepepe Relais & Winery's Vignoso.
Discover the grape variety: St. Laurent
Structured and elegant reds with a deep ruby colour, soft to firm tannins and silky palate, with signature aromas of red fruit (cherry, raspberry), morello cherry (hallmark), sweet spices, undergrowth and floral notes reminiscent of Pinot Noir. Fine ageing potential. Star of the great reds of the Austrian Burgenland, also grown in the Czech Republic. The German synonym for Saint Laurent, an indigenous Austrian black variety genetically related to Pinot Noir.
Last vintages of this wine
The best vintages of Vignoso from Montepepe Relais & Winery are 2014, 0, 2012
Informations about the Montepepe Relais & Winery
The Montepepe Relais & Winery is one of of the world's greatest estates. It offers 10 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Guyot (pruning)
This is the most widespread pruning technique. It includes one or two long branches and allows the mechanization of a large number of vineyard operations.
