Winery ValdipiattaNibbiano
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 Nibbiano from the Winery Valdipiatta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nibbiano of Winery Valdipiatta in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Nibbiano
Pairings that work perfectly with Nibbiano
Original food and wine pairings with Nibbiano
The Nibbiano of Winery Valdipiatta matches generally quite well with dishes of beef, lamb or veal such as recipes of mexican beef tacos, lamb with masalé sauce and rice or chicken in sauce.
Details and technical informations about Winery Valdipiatta's Nibbiano.
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 Nibbiano from Winery Valdipiatta are 2017, 2015, 2012, 2018 and 2019.
Informations about the Winery Valdipiatta
The Winery Valdipiatta is one of of the world's greatest estates. It offers 13 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: Crémant
AOC sparkling wine made by traditional method, with specific constraints in the regions of Alsace, Bordeaux, Burgundy, Die, Jura, Limoux and the Loire Valley, as well as in Luxembourg.
