Winery Pietro TriaccaMillesassi
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Millesassi of the Winery Pietro Triacca is in the top 5 of wines of Sforzato della Valtellina.
Taste structure of the Millesassi from the Winery Pietro Triacca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Millesassi of Winery Pietro Triacca in the region of Lombardia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Millesassi
Pairings that work perfectly with Millesassi
Original food and wine pairings with Millesassi
The Millesassi of Winery Pietro Triacca matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish tail with white butter, fettuccine with cream and cheese or lamb tagine with artichokes and dried tomatoes.
Details and technical informations about Winery Pietro Triacca's Millesassi.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Millesassi from Winery Pietro Triacca are 2010, 2015, 2012, 2011 and 2009.
Informations about the Winery Pietro Triacca
The Winery Pietro Triacca is one of of the world's greatest estates. It offers 12 wines for sale in the of Sforzato della Valtellina to come and discover on site or to buy online.
The wine region of Sforzato della Valtellina
Alpine Lombardy DOCG (heroic steep terraces above the Adda river, drying breva wind): Nebbiolo (local Chiavennasca) is the signature dry passito red (≥90%) — full-bodied and powerful (14–16%), deep colour, complex aromas of dried cherry, rose, liquorice, tar and spice, firm structured tannins and persistent length. Grapes dried 3–4 months on racks (~40% water loss), minimum 20 months ageing (≥12 in wood), alpine equivalent of Amarone, DOCG 2003.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Braucol
See servadou iron.
