Winery MonteriggioniIl Cigolino
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Sangiovese.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Il Cigolino from the Winery Monteriggioni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Cigolino of Winery Monteriggioni in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Il Cigolino
Pairings that work perfectly with Il Cigolino
Original food and wine pairings with Il Cigolino
The Il Cigolino of Winery Monteriggioni matches generally quite well with dishes of beef, lamb or veal such as recipes of braised beef with carrots, lamb with coconut milk or saltimbocca alla romana.
Details and technical informations about Winery Monteriggioni's Il Cigolino.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Il Cigolino from Winery Monteriggioni are 0, 2008
Informations about the Winery Monteriggioni
The Winery Monteriggioni 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".
