Winery Tenuta di TavignanoIl Pestifero
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Il Pestifero of Winery Tenuta di Tavignano in the region of Marche often reveals types of flavors of citrus, pear or earth and sometimes also flavors of microbio, tree fruit or citrus fruit.
Food and wine pairings with Il Pestifero
Pairings that work perfectly with Il Pestifero
Original food and wine pairings with Il Pestifero
The Il Pestifero of Winery Tenuta di Tavignano matches generally quite well with dishes of beef, veal or pork such as recipes of stuffed beef rolls, sauté of veal with tomato or banh mi sandwich.
Details and technical informations about Winery Tenuta di Tavignano's Il Pestifero.
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 Il Pestifero from Winery Tenuta di Tavignano are 2017, 2015, 2018, 2016
Informations about the Winery Tenuta di Tavignano
The Winery Tenuta di Tavignano is one of of the world's greatest estates. It offers 19 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
