Winery Villa BagnoloGiove Superiore
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Giove Superiore from the Winery Villa Bagnolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Giove Superiore of Winery Villa Bagnolo in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Giove Superiore
Pairings that work perfectly with Giove Superiore
Original food and wine pairings with Giove Superiore
The Giove Superiore of Winery Villa Bagnolo matches generally quite well with dishes of beef, pasta or lamb such as recipes of southern beef meatballs, one pot pasta with creamy chicken farfalle or chaouia lamb.
Details and technical informations about Winery Villa Bagnolo's Giove Superiore.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Giove Superiore from Winery Villa Bagnolo are 0
Informations about the Winery Villa Bagnolo
The Winery Villa Bagnolo is one of of the world's great estates. It offers 15 wines for sale in the of Sangiovese di Romagna to come and discover on site or to buy online.
The wine region of Sangiovese di Romagna
Flagship appellation of Romagna hills between Bologna and Rimini (Emilia-Romagna): Sangiovese signature king red (≥85%) — ruby robe with violet hints and fruity profile with signature notes of sour cherry, cherry, cooked plum, violet, herbs, fresh tobacco and almond touch, harmonious mouth with light tannins and pleasantly bitter finish. Velvety reserves with oak (vanilla, coffee, chocolate). DOC, clay-limestone hills, king pairing with cappelletti, tortelloni, grilled meats.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
