Winery Villa BagnoloValdila Sangiovese Superiore Riserva
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 Valdila Sangiovese Superiore Riserva from the Winery Villa Bagnolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valdila Sangiovese Superiore Riserva of Winery Villa Bagnolo in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Valdila Sangiovese Superiore Riserva
Pairings that work perfectly with Valdila Sangiovese Superiore Riserva
Original food and wine pairings with Valdila Sangiovese Superiore Riserva
The Valdila Sangiovese Superiore Riserva of Winery Villa Bagnolo matches generally quite well with dishes of beef, pasta or lamb such as recipes of beer goulash, spaghetti with knackis or seven o'clock leg of lamb.
Details and technical informations about Winery Villa Bagnolo's Valdila Sangiovese Superiore Riserva.
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 Valdila Sangiovese Superiore Riserva from Winery Villa Bagnolo are 2015, 0
Informations about the Winery Villa Bagnolo
The Winery Villa Bagnolo is one of of the world's greatest estates. It offers 15 wines for sale in the of Romagna to come and discover on site or to buy online.
The wine region of Romagna
The wine region of Romagna is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Impavido or the Domaine Tenuta Santodeno produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Romagna are Sangiovese, Cabernet-Sauvignon and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Romagna often reveals types of flavors of grapefruit, dark fruit or cassis and sometimes also flavors of caramel, cedar or earthy.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
