The Winery Podere San Giacomo of Unknow region
The Winery Podere San Giacomo is one of the best wineries to follow in Région inconnue.. It offers 3 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery Podere San Giacomo wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Podere San Giacomo 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 Podere San Giacomo wines with technical and enological descriptions.
How Winery Podere San Giacomo wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of small stuffed fish from nice, osso bucco of lamb or potjevlesch (northern france).
On the nose the red wine of Winery Podere San Giacomo. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit. In the mouth the red wine of Winery Podere San Giacomo. is a with a nice balance between acidity and tannins.
This is not a known wine region.
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 Podere San Giacomo.
A very old grape variety grown in Italy, more precisely in the north of Sicily on the slopes of Mount Etna and in Sardinia. Its origin would be Greek because it was reported in Greece in the 7th century B.C. It is the result of a natural intraspecific crossing between sangiovese or nielluccio and mantonico bianco. It should not be confused with nerello capuccio and pignatello nero. It should be noted that Nerello mascalese seems to be a grape variety adapted to altitude, as is the case in Sicily where it is planted at a rate of 6,000 and 9,000 vines per hectare. It is practically unknown in other wine-producing countries, which is certainly due to its late ripening.
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Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.