Winery SeghesioVenom
Red wine
This wine is composed of 100% of the grape variety Sangiovese.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Venom from the Winery Seghesio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Venom of Winery Seghesio in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Venom of Winery Seghesio in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or citrus fruit.
Food and wine pairings with Venom
Pairings that work perfectly with Venom
Original food and wine pairings with Venom
The Venom of Winery Seghesio matches generally quite well with dishes of beef, lamb or veal such as recipes of beef luc lake, shoulder of lamb with a spoon or sot- l- leaves.
Details and technical informations about Winery Seghesio's Venom.
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 Venom from Winery Seghesio are 2017, 2016, 2013, 2011 and 2009.
Informations about the Winery Seghesio
The Winery Seghesio is one of of the world's greatest estates. It offers 55 wines for sale in the of Alexander Valley to come and discover on site or to buy online.
The wine region of Alexander Valley
Sonoma's warmest AVA on gravelly soils: signature Cabernet Sauvignon as king (>50% of plantings) — powerful, elegant reds with ripe black fruits, dry herbs and tobacco, velvety tannins and fresh acidity, long ageing. Bordeaux blends with Merlot, Cabernet Franc, Petit Verdot and Malbec for structure and complexity. Also old-vine Zinfandel, balanced Merlot and Chardonnay. AVA recognised in 1984 in the Russian River valley, ripe tannic identity.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
