Winery Saccoletto DanieleFornace
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Fornace from the Winery Saccoletto Daniele
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fornace of Winery Saccoletto Daniele in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Fornace of Winery Saccoletto Daniele in the region of Piedmont often reveals types of flavors of earth, red fruit or black fruit and sometimes also flavors of dried fruit.
Food and wine pairings with Fornace
Pairings that work perfectly with Fornace
Original food and wine pairings with Fornace
The Fornace of Winery Saccoletto Daniele matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with ham, veal meatballs with curry or quiche without pastry.
Details and technical informations about Winery Saccoletto Daniele's Fornace.
Discover the grape variety: Malvar
Fresh, aromatic dry whites with a pale golden colour, a supple palate and preserved acidity, showing signature aromas of citrus (lemon, grapefruit), white flowers, white-fleshed fruits (pear) and calcareous mineral notes. Continental refreshing profile. An essential component of Vinos de Madrid DO sub-region of Arganda, defining the viticultural identity of the Spanish capital region. Native white variety from Madrid, productive and historic.
Last vintages of this wine
The best vintages of Fornace from Winery Saccoletto Daniele are 2014, 0, 2011
Informations about the Winery Saccoletto Daniele
The Winery Saccoletto Daniele is one of of the world's greatest estates. It offers 12 wines for sale in the of Monferrato to come and discover on site or to buy online.
The wine region of Monferrato
Historic cradle of Barbera (native here): indulgent reds with notes of ripe cherry, plum and raspberry, signature fresh acidity and supple tannins. Also identity grapes: pale, tannic, peppery Grignolino red, aromatic Ruchè (rose, spices, DOCG at Castagnole), Freisa and sweet muscat Brachetto. Whites: ample Cortese (base of neighbouring Gavi), aromatic Malvasia. Fruity Dolcetto.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Baco 22A
A white grape variety resulting from the hybridization of the folle blanche and the noah. It is the only hybrid to remain authorized in a French appellation vineyard, that of Armagnac, where it thrives in particular on the tawny sands of Bas-Armagnac. When distilled, its wine produces round, smooth and aromatic eaux-de-vie with hints of ripe fruit.
