Winery Poggio al BoscoCrepuscolo
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Crepuscolo from the Winery Poggio al Bosco
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Crepuscolo of Winery Poggio al Bosco in the region of Tuscany is a .
Food and wine pairings with Crepuscolo
Pairings that work perfectly with Crepuscolo
Original food and wine pairings with Crepuscolo
The Crepuscolo of Winery Poggio al Bosco matches generally quite well with dishes of beef, lamb or veal such as recipes of small stuffed fish from nice, shoulder of lamb in a crust or roast pork with prunes.
Details and technical informations about Winery Poggio al Bosco's Crepuscolo.
Discover the grape variety: Villard
Villard blanc is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this grape variety can also be used for the elaboration of eaux de vie. This variety of vine is characterized by large bunches and large grapes. The white Villard can be found in several vineyards: Provence & Corsica, Rhone Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Crepuscolo from Winery Poggio al Bosco are 0
Informations about the Winery Poggio al Bosco
The Winery Poggio al Bosco is one of of the world's greatest estates. It offers 13 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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
