Winery VignedileoLalocco
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Lalocco from the Winery Vignedileo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lalocco of Winery Vignedileo in the region of Marche is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Lalocco of Winery Vignedileo in the region of Marche often reveals types of flavors of black fruit.
Food and wine pairings with Lalocco
Pairings that work perfectly with Lalocco
Original food and wine pairings with Lalocco
The Lalocco of Winery Vignedileo matches generally quite well with dishes of beef, pasta or veal such as recipes of pork tongue with bacon and onions, pesto pasta salad or duck breast with red fruits.
Details and technical informations about Winery Vignedileo's Lalocco.
Discover the grape variety: Plantet
Plantet noir is a grape variety that originated in . This grape variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Plantet noir can be found cultivated in the following vineyards: Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Lalocco from Winery Vignedileo are 2015, 2013, 2008, 0 and 2009.
Informations about the Winery Vignedileo
The Winery Vignedileo is one of of the world's greatest estates. It offers 8 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
