Winery Villa MontepaldiChastellina
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 veal.
Taste structure of the Chastellina from the Winery Villa Montepaldi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chastellina of Winery Villa Montepaldi in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Chastellina
Pairings that work perfectly with Chastellina
Original food and wine pairings with Chastellina
The Chastellina of Winery Villa Montepaldi matches generally quite well with dishes of beef, lamb or veal such as recipes of traditional flemish carbonades, uzbek pilaf or stuffed veal breast.
Details and technical informations about Winery Villa Montepaldi's Chastellina.
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).
Informations about the Winery Villa Montepaldi
The Winery Villa Montepaldi is one of of the world's great estates. It offers 15 wines for sale in the of Tuscany to come and discover on site or to buy online.
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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
