Winery PantaleoneLa Ribalta
Red wine
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 La Ribalta from the Winery Pantaleone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Ribalta of Winery Pantaleone in the region of Marche is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Ribalta
Pairings that work perfectly with La Ribalta
Original food and wine pairings with La Ribalta
The La Ribalta of Winery Pantaleone matches generally quite well with dishes of beef, pasta or veal such as recipes of oxtail with seed sauce, spaghetti with old-fashioned tomato sauce or vital tone / vitello tonnato (italy).
Details and technical informations about Winery Pantaleone's La Ribalta.
Discover the grape variety: Len de l’El
Len de l'El Blanc is a grape variety that originated in France (Tarn). 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 large bunches of grapes of medium size. The Len de l'El Blanc can be found grown in these vineyards: South West, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica.
Last vintages of this wine
The best vintages of La Ribalta from Winery Pantaleone are 2015, 0, 2010, 2013
Informations about the Winery Pantaleone
The Winery Pantaleone is one of of the world's greatest estates. It offers 8 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
