Winery Poggio Al GelloPugnitello del Piaggione
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 Pugnitello del Piaggione from the Winery Poggio Al Gello
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pugnitello del Piaggione of Winery Poggio Al Gello in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Pugnitello del Piaggione
Pairings that work perfectly with Pugnitello del Piaggione
Original food and wine pairings with Pugnitello del Piaggione
The Pugnitello del Piaggione of Winery Poggio Al Gello matches generally quite well with dishes of beef, lamb or veal such as recipes of chili con carne, thiebou yappe from senegal (rice with lamb) or veal chop normandy style.
Details and technical informations about Winery Poggio Al Gello's Pugnitello del Piaggione.
Discover the grape variety: Amigne
A very old vine cultivated in the Swiss Valais, more precisely in Vétroz. The latest genetic analyses, to be confirmed however, show that it would be related to the petit meslier and in fact to the gouais and the savagnin. It should be noted that it is only known in its country and region of origin.
Last vintages of this wine
The best vintages of Pugnitello del Piaggione from Winery Poggio Al Gello are 2013, 2012, 0, 2015 and 2011.
Informations about the Winery Poggio Al Gello
The Winery Poggio Al Gello is one of of the world's greatest estates. It offers 5 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
