Winery Stefania MezzettiAnnibale
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Annibale from the Winery Stefania Mezzetti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Annibale of Winery Stefania Mezzetti in the region of Umbria is a .
Food and wine pairings with Annibale
Pairings that work perfectly with Annibale
Original food and wine pairings with Annibale
The Annibale of Winery Stefania Mezzetti matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with dark beer, mascarpone/gorgonzola macaroni gratin or vienna cutlets.
Details and technical informations about Winery Stefania Mezzetti's Annibale.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Annibale from Winery Stefania Mezzetti are 2010, 0
Informations about the Winery Stefania Mezzetti
The Winery Stefania Mezzetti is one of of the world's great estates. It offers 15 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
