Winery Fattoria PogniNappolaio
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Nappolaio from the Winery Fattoria Pogni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nappolaio of Winery Fattoria Pogni in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Nappolaio
Pairings that work perfectly with Nappolaio
Original food and wine pairings with Nappolaio
The Nappolaio of Winery Fattoria Pogni matches generally quite well with dishes of beef, lamb or veal such as recipes of pastasciutta (corsica), leg with a spoon or seven o'clock leg or veal cutlets with savoy tomme.
Details and technical informations about Winery Fattoria Pogni's Nappolaio.
Discover the grape variety: Sangiovese
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).
Last vintages of this wine
The best vintages of Nappolaio from Winery Fattoria Pogni are 2013, 2012, 2010, 0
Informations about the Winery Fattoria Pogni
The Winery Fattoria Pogni is one of of the world's greatest estates. It offers 9 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: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
