Winery Villa PoggioloLXX Settanta 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 LXX Settanta Riserva from the Winery Villa Poggiolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the LXX Settanta Riserva of Winery Villa Poggiolo in the region of Emilia-Romagna is a powerful.
Food and wine pairings with LXX Settanta Riserva
Pairings that work perfectly with LXX Settanta Riserva
Original food and wine pairings with LXX Settanta Riserva
The LXX Settanta Riserva of Winery Villa Poggiolo matches generally quite well with dishes of beef, pasta or lamb such as recipes of tanjia, meat lasagna or royal couscous.
Details and technical informations about Winery Villa Poggiolo's LXX Settanta Riserva.
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 LXX Settanta Riserva from Winery Villa Poggiolo are 2019, 0
Informations about the Winery Villa Poggiolo
The Winery Villa Poggiolo is one of of the world's greatest estates. It offers 8 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
