Winery CapezzanaUgo Contini Bonacossi
Red wine
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 Ugo Contini Bonacossi from the Winery Capezzana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ugo Contini Bonacossi of Winery Capezzana in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Ugo Contini Bonacossi of Winery Capezzana in the region of Tuscany often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, red fruit or tobacco.
Food and wine pairings with Ugo Contini Bonacossi
Pairings that work perfectly with Ugo Contini Bonacossi
Original food and wine pairings with Ugo Contini Bonacossi
The Ugo Contini Bonacossi of Winery Capezzana matches generally quite well with dishes of beef, lamb or veal such as recipes of pasta bolognese, rack of lamb with antiboise sauce or veal tagine with carrots.
Details and technical informations about Winery Capezzana's Ugo Contini Bonacossi.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Ugo Contini Bonacossi from Winery Capezzana are 2011, 2007, 2016, 2009 and 2008.
Informations about the Winery Capezzana
The Winery Capezzana is one of of the world's greatest estates. It offers 17 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
