Winery Sabaghina - Buttafuoco

Winery SabaghinaButtafuoco

3.2
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Buttafuoco of Winery Sabaghina is a red wine from the region of Buttafuoco dell'Oltrepo Pavese of Lombardie.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.

Taste structure of the Buttafuoco from the Winery Sabaghina

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Buttafuoco of Winery Sabaghina in the region of Lombardie is a powerful with a lot of tannins present in the mouth.

Details and technical informations about Winery Sabaghina's Buttafuoco.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Raffiat de Moncade

Raffiat de Moncade is a white Pyrenean grape variety. A descendant of the white gouais, it should not be confused with the arruffiac. This grape variety has truncated cone-shaped bunches of grapes, which are stalked and winged. The raffiat de Moncade was used by the ampelographer Marcel Durquety to obtain new varieties such as perdea, arroba and arriloba. Still called rousselet, the raffiat de Moncade is associated with an early budding in the year and a late maturity of the second period. It has a semi-spreading habit. This variety is quite productive and resists grey rot and powdery mildew quite well. Raffiat de Moncade is used in the vinification of certain wines from Tursan and Béarn. It is used to produce a neutral, fine, high alcohol and warm wine. It is often combined with petit manseng and gros manseng, which give the wines a high acidity.

Informations about the Winery Sabaghina

The winery offers 22 different wines.
Its wines get an average rating of 3.1.
It is in the top 15 of the best estates in the region
It is located in Buttafuoco dell'Oltrepo Pavese in the region of Lombardie

The Winery Sabaghina is one of of the world's great estates. It offers 20 wines for sale in the of Buttafuoco dell'Oltrepo Pavese to come and discover on site or to buy online.

Top wine Lombardie
In the top 200000 of of Italy wines
In the top 1500 of of Buttafuoco dell'Oltrepo Pavese wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Buttafuoco dell'Oltrepo Pavese

The wine region of Buttafuoco dell'Oltrepo Pavese is located in the region of Oltrepò Pavese of Lombardie of Italy. Wineries and vineyards like the Domaine Picchioni Andrea or the Domaine Ca'Montebello di Scarani Luigi produce mainly wines red, sparkling and white. The most planted grape varieties in the region of Buttafuoco dell'Oltrepo Pavese are Sangiovese et Riesling, they are then used in wines in blends or as a single variety. On the nose of Buttafuoco dell'Oltrepo Pavese often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit or vegetal.


The wine region of Lombardie

Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.

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The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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