Italian food

                                                  Abruzzo, Basilicata, Calabria, Campania, Emilia Romagna, Friuli, Lazio, Liguria, Lombardia, Marche, Molise, Piemonte, Puglia, Sardegna, Sicilia, Toscana, Trentino, Umbria, Val d'Aosta, Veneto

Buttafuoco


Curiosity The quality and wine making methods follow a bio regime. This wine has therefore been awarded recognition by the Bio Agricultural Board.
 
Tips As this is a bio wine it should be drunk together with a bio food. In this way, benefits will be derived from both.
 
Caratteristiche Region: Lombardy
Taste: tobacco and spices
Colour: ruby red with violet streaks
Fragrance: winy
Alcoholic strength: 13°C
Associated food: red meat, game, stews, mushrooms, seasoned cheeses
Served at: 18 to 20°C.
Glass: for still red wine
 
 
Description The Buttafuoco grapes are selected following the traditional wine making methods. They are fermented in oak barrels placed in cellars, that go back to the Middle Ages, for about a year. Refining the taste takes about 4 to 6 months before the wine can be sold.

Recommended recipe: Mushroom and Cheese Pie