Winery TiberiniVigneto Campaccio Vino Nobile di Montepulciano Riserva
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 game (deer, venison).
Taste structure of the Vigneto Campaccio Vino Nobile di Montepulciano Riserva from the Winery Tiberini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigneto Campaccio Vino Nobile di Montepulciano Riserva of Winery Tiberini 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 Vigneto Campaccio Vino Nobile di Montepulciano Riserva of Winery Tiberini in the region of Tuscany often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Vigneto Campaccio Vino Nobile di Montepulciano Riserva
Pairings that work perfectly with Vigneto Campaccio Vino Nobile di Montepulciano Riserva
Original food and wine pairings with Vigneto Campaccio Vino Nobile di Montepulciano Riserva
The Vigneto Campaccio Vino Nobile di Montepulciano Riserva of Winery Tiberini matches generally quite well with dishes of beef, game (deer, venison) or poultry such as recipes of burger roll, rabbit with mustard, thyme and cream or potato cakes.
Details and technical informations about Winery Tiberini's Vigneto Campaccio Vino Nobile di Montepulciano Riserva.
Discover the grape variety: Servanin
Servanin is native to the south of Savoie and the north of Isère. Its berries are short, oval and small to medium-sized. The bunches are full, cylindrical and small, some of them winged, and the bluish-black colour at the beginning turns to dark black when the grapes reach full maturity. Then, as time goes by, small green berries are gradually added to the vine. This curtain is completed by the light green of the medium-sized leaves.servanin is fertile and robust. Its only weak points are millerandage, citadels and mildew. It is less susceptible to grey rot. Although it buds early, it ripens rather late, in the second half of the year. This liqueur, which belongs to the Vin-de-Savoie, has a medium alcoholic and somewhat acidic taste. This wine is also called martelet, servagnin or serene. Unfortunately, it is noted that this variety has nowadays practically disappeared.
Last vintages of this wine
The best vintages of Vigneto Campaccio Vino Nobile di Montepulciano Riserva from Winery Tiberini are 2012, 2013, 2007, 0 and 2008.
Informations about the Winery Tiberini
The Winery Tiberini is one of of the world's greatest estates. It offers 15 wines for sale in the of Vino Nobile di Montepulciano to come and discover on site or to buy online.
The wine region of Vino Nobile di Montepulciano
The wine region of Vino Nobile di Montepulciano is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Manvi or the Domaine Montemercurio produce mainly wines red and sweet. The most planted grape varieties in the region of Vino Nobile di Montepulciano are Sangiovese, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Vino Nobile di Montepulciano often reveals types of flavors of iron, dried herbs or dried fig and sometimes also flavors of toffee, stone or dried cranberry.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
