Winery Poggio MaestrinoPoventa Malvasia
Red wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Poventa Malvasia
Pairings that work perfectly with Poventa Malvasia
Original food and wine pairings with Poventa Malvasia
The Poventa Malvasia of Winery Poggio Maestrino matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of makroud, cream and tuna quiche or green tomatoes in vinegar.
Details and technical informations about Winery Poggio Maestrino's Poventa Malvasia.
Discover the grape variety: Gros Cabernet
Colourful, structured reds with a deep purple robe, firm, tight tannins and an ample palate with preserved acidity, featuring signature aromas of black fruits (blackcurrant, blackberry), red pepper and herbaceous notes typical of the Cabernet family. Age-worthy profile. Almost gone from commercial cultivation, preserved in varietal collections for its great genetic value. French autochthonous black variety from the South-West, parent of Carménère (crossed with Cabernet Franc).
Last vintages of this wine
The best vintages of Poventa Malvasia from Winery Poggio Maestrino are 2018, 0
Informations about the Winery Poggio Maestrino
The Winery Poggio Maestrino is one of of the world's greatest estates. It offers 3 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
