Winery PasquaColori d'italia Sangiovese
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Colori d'italia Sangiovese from the Winery Pasqua
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colori d'italia Sangiovese of Winery Pasqua in the region of Puglia is a powerful.
Food and wine pairings with Colori d'italia Sangiovese
Pairings that work perfectly with Colori d'italia Sangiovese
Original food and wine pairings with Colori d'italia Sangiovese
The Colori d'italia Sangiovese of Winery Pasqua matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef bobotie, eggplant and zucchini lasagna or lebanese lamb meatball.
Details and technical informations about Winery Pasqua's Colori d'italia Sangiovese.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Colori d'italia Sangiovese from Winery Pasqua are 2018, 0
Informations about the Winery Pasqua
The Winery Pasqua is one of of the world's great estates. It offers 200 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
