Winery Pietro PanettiereSangiovese Terre di Cosenza
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 Sangiovese Terre di Cosenza from the Winery Pietro Panettiere
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese Terre di Cosenza of Winery Pietro Panettiere in the region of Calabria is a powerful.
Food and wine pairings with Sangiovese Terre di Cosenza
Pairings that work perfectly with Sangiovese Terre di Cosenza
Original food and wine pairings with Sangiovese Terre di Cosenza
The Sangiovese Terre di Cosenza of Winery Pietro Panettiere matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef strogonoff, spaghetti with garlic or pumpkin parmentier hash.
Details and technical informations about Winery Pietro Panettiere's Sangiovese Terre di Cosenza.
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 Sangiovese Terre di Cosenza from Winery Pietro Panettiere are 0, 2013
Informations about the Winery Pietro Panettiere
The Winery Pietro Panettiere is one of of the world's greatest estates. It offers 13 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
