Winery ScagliolaBusiord
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 Busiord from the Winery Scagliola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Busiord of Winery Scagliola in the region of Piedmont is a powerful.
Food and wine pairings with Busiord
Pairings that work perfectly with Busiord
Original food and wine pairings with Busiord
The Busiord of Winery Scagliola matches generally quite well with dishes of beef, pasta or lamb such as recipes of express veal stew in a pressure cooker, light lasagne without béchamel sauce or shoulder of lamb on a bed of potatoes.
Details and technical informations about Winery Scagliola's Busiord.
Discover the grape variety: Mancin
Light and simple fruity reds, pale ruby colour, soft tannins and light mouth with moderate acidity, with understated red fruit aromas. Discreet rustic profile. Almost extinct, preserved in INRAE varietal collections. Testifies to pre-phylloxera ampelographic diversity in Bordeaux. Rare French black grape formerly grown in Bordeaux.
Last vintages of this wine
The best vintages of Busiord from Winery Scagliola are 2008, 2015, 2018, 0 and 2010.
Informations about the Winery Scagliola
The Winery Scagliola is one of of the world's great estates. It offers 28 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: Decanting
A sommelier uses a decanter to separate the clear wine from the solid parts in a bottle.
