Winery San ValentinoBacaia
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Bacaia from the Winery San Valentino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bacaia of Winery San Valentino in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Bacaia
Pairings that work perfectly with Bacaia
Original food and wine pairings with Bacaia
The Bacaia of Winery San Valentino matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef with pepper, zucchini and goat cheese lasagna or marinated lamb chops.
Details and technical informations about Winery San Valentino's Bacaia.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Bacaia from Winery San Valentino are 0, 2012
Informations about the Winery San Valentino
The Winery San Valentino is one of of the world's great estates. It offers 32 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Wiring
Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.
