Winery Tenuta AmparoGrechetto
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Grechetto from the Winery Tenuta Amparo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grechetto of Winery Tenuta Amparo in the region of Umbria is a .
Food and wine pairings with Grechetto
Pairings that work perfectly with Grechetto
Original food and wine pairings with Grechetto
The Grechetto of Winery Tenuta Amparo matches generally quite well with dishes of beef, pasta or veal such as recipes of dombrés and pig tails, pasta romantica or veal chop with mushrooms.
Details and technical informations about Winery Tenuta Amparo's Grechetto.
Discover the grape variety: Alvarinho
The white Alvarinho is a grape variety originating from Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. The white Alvarinho can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley.
Informations about the Winery Tenuta Amparo
The Winery Tenuta Amparo is one of of the world's greatest estates. It offers 3 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
