The Winery Poggio Civetta is one of the best wineries to follow in Région inconnue.. It offers 16 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery Poggio Civetta wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Poggio Civetta wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Poggio Civetta wines with technical and enological descriptions.
How Winery Poggio Civetta wines pair with each other generally quite well with dishes of beef, veal or poultry such as recipes of slow-cooked fillet of beef, roast veal with milk and rosemary or baked chicken legs.
On the nose the red wine of Winery Poggio Civetta. often reveals types of flavors of cherry, chocolate or black fruit and sometimes also flavors of red fruit, spices or oak. In the mouth the red wine of Winery Poggio Civetta. is a powerful with a nice balance between acidity and tannins.
This is not a known wine region.
How Winery Poggio Civetta wines pair with each other generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of succulent and easy to make beef lasagna, quiche without pastry or cheese gougères.
On the nose the white wine of Winery Poggio Civetta. often reveals types of flavors of tree fruit. In the mouth the white wine of Winery Poggio Civetta. is a with a nice freshness.
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).
How Winery Poggio Civetta wines pair with each other generally quite well with dishes of beef, veal or pork such as recipes of savoyard matafans, beef bourguignon with cookéo or the real vegetables stuffed in the provençal way.
On the nose the pink wine of Winery Poggio Civetta. often reveals types of flavors of red fruit.
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Poggio Civetta.
The vermentino grape variety was widespread in Italy, Sardinia and Corsica. Today, Vermentino is grown in the regions bordering the Mediterranean, mainly in Provence (Côtes de Provence, Bellet), Corsica (Corse Calvi), Languedoc (Côtes du Roussillon, Costières de Nîmes) and the Rhône Valley (Côtes du Luberon). Because it ripens late, Vermentino requires a warm climate for its development and can only be grown in regions with good sun exposure. Conversely, cold or temperate climates do not allow it to ripen properly. Vermentino is only susceptible to powdery mildew. When vinified on its own, Vermentino produces a single-variety dry white wine that is light and full-bodied with a pale yellow color. It can also be blended with other grape varieties such as Ugni Blanc, Cinsault and Grenache, in which case its low acidity makes it light and fresh. Vermentino belongs to the grape varieties of Ajaccio, Corsica and Corbières. The aromas released by this variety are multiple. One can detect notes of fresh apple, green almond, sweet spices, hawthorn, ripe pear and fresh pineapple.
Annual domestic gas bills in the UK threaten to rival, in craziness, the price of a box of Bordeaux first growths. Those energy costs have sent the price of almost everything else ripping up after them. Is there, um, anything to be said for cheap wine? There is. First, though, we must sip the bitter harvest of alcohol taxes. These are high in the UK and higher still in Scandinavia, Australia, New Zealand and India; they tend to vary by state in the US and by province in Canada, and in general th ...
Tina Gellie, Content Manager and Regional Editor (Australia, South Africa, New Zealand & Canada) It was a big year of Decanter travel for me, heading to Napa and New York in June, South Africa in October and most recently a week each in Margaret River and South Australia. These trips have formed the basis of my festive selections. Christmas lunch on North Stradbroke Island (reunited with my family after four years, no thanks to Covid) always starts with oysters, followed by a bucket of prawn ...
Having joined The Wine Society’s team in 1973 as promotions manager, Payne became the head buyer in 1985. He stepped down from this position in 2012, when Tim Sykes took over, but has remained on the buying team ever since. As part of his responsibilities, Payne has bought in every region throughout the years but, in recent years, focused mainly on Italy and Bordeaux. He was also instrumental in introducing wines from Eastern Europe and Greece to the portfolio. The Wine Society described Payne’s ...
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
