Winery Tenuta Villa TavernagoPoggio Al Frassino Gutturnio
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Poggio Al Frassino Gutturnio from the Winery Tenuta Villa Tavernago
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poggio Al Frassino Gutturnio of Winery Tenuta Villa Tavernago in the region of Emilia-Romagna is a .
Wine flavors and olphactive analysis
On the nose the Poggio Al Frassino Gutturnio of Winery Tenuta Villa Tavernago in the region of Emilia-Romagna often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Poggio Al Frassino Gutturnio
Pairings that work perfectly with Poggio Al Frassino Gutturnio
Original food and wine pairings with Poggio Al Frassino Gutturnio
The Poggio Al Frassino Gutturnio of Winery Tenuta Villa Tavernago matches generally quite well with dishes of beef, pasta or veal such as recipes of pork shoulder with mustard, pasta with auvergne blue cheese or blanquette of veal in pickle sauce.
Details and technical informations about Winery Tenuta Villa Tavernago's Poggio Al Frassino Gutturnio.
Discover the grape variety: Sauvignon
Rich, aromatic whites with a fuller mouth than Sauvignon Blanc and softer acidity, featuring aromas of yellow peach, melon, passion fruit, ripe citrus and delicate spicy notes. A grey-skinned mutation of Sauvignon Blanc, made as a rare single variety in Bordeaux (Pessac-Léognan, Graves), the Loire and Chile where it is experiencing a fine qualitative revival. Adds roundness to dry Bordeaux blends. French grape.
Last vintages of this wine
The best vintages of Poggio Al Frassino Gutturnio from Winery Tenuta Villa Tavernago are 2015, 2016, 0, 2012
Informations about the Winery Tenuta Villa Tavernago
The Winery Tenuta Villa Tavernago is one of of the world's greatest estates. It offers 20 wines for sale in the of Gutturnio to come and discover on site or to buy online.
The wine region of Gutturnio
Historic DOC of the Colli Piacentini (Emilia-Romagna, 1967): signature blend of Barbera (55-70%) and Croatina known as Bonarda (30-45%) in red — bright ruby robe, signature vinous aromas of cherry, red fruits and a floral rose touch, dry or semi-dry palate balancing Barbera's edge with Bonarda's sweetness. Still, signature frizzante or Superiore versions. Northern slope of the Ligurian Apennines, royal pairing with charcuterie and local pasta.
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: Deep
A rich, complex wine that lingers on the palate and gradually reveals a strong potential for aroma and structure.
