Winery Tenuta ViglioneBasto Susumaniello
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Basto Susumaniello from the Winery Tenuta Viglione
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Basto Susumaniello of Winery Tenuta Viglione in the region of Pouilles is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Basto Susumaniello
Pairings that work perfectly with Basto Susumaniello
Original food and wine pairings with Basto Susumaniello
The Basto Susumaniello of Winery Tenuta Viglione matches generally quite well with dishes of beef, pasta or lamb such as recipes of fondue vigneronne au vin rouge, mami's macaroni and gruyere gratin or grandma melanie's cassoulet.
Details and technical informations about Winery Tenuta Viglione's Basto Susumaniello.
Discover the grape variety: Blanc Auba
This variety was once found in the Gironde and Lot et Garonne. Its similarity to Ugni Blanc caused its disappearance, the latter being more productive. In the Entre deux Mers vineyards, it was common to find Ugni Blanc under the name Blanc Auba.
Informations about the Winery Tenuta Viglione
The Winery Tenuta Viglione is one of of the world's great estates. It offers 30 wines for sale in the of Pouilles to come and discover on site or to buy online.
The wine region of Pouilles
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
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The word of the wine: Lactic (acid)
Acid obtained by malolactic fermentation.
