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 boeuf lôc lac (cambodia), chaouia lamb or sauté of doe stroganoff.
Details and technical informations about Montepepe Relais & Winery's Vignoso.
Discover the grape variety: Feteasca neagra
A very old variety native to Romania, found much more in Romanian Moldavia and Wallachia, almost unknown in France, but registered in the Official Catalogue of Wine Grape Varieties, list A2. According to Viala and Vermorel, it is the black form of feteasca alba. It should not be confused with feteasca regala.
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
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
