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 rosbeef casserole mamie, tunisian haja or beef bourguignon with cookéo.
Details and technical informations about Winery Poggio Al Gello's Pugnitello del Piaggione.
Discover the grape variety: Krakhouna
It is believed to have originated in Georgia, where it is grown as both a table and wine grape. In France it is not known.
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: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
