Why I suggest Flaià Montepulciano d'abruzzo DOC
Speaking of the Montepulciano d'abruzzo and a duty to speak to match with food, and the Falaià is the protagonist. With excellent acidity and refined notes of spice, supported by a tannin taste and a good alcoholic power
The Sommelier: Colour: ruby red with violet reflections, especially in youth. Wine substantial obvious bows dense, in a good degree of alcohol. Different scents, among which blackberry, mulberry, forest floor, sour cherries, maraschino. The palate demands respect, the heat expands and you feel a note the wildlife that makes it unique. The acidity, well integrated into the body, gives persistence, and the tannins a little aggressive. The final is fruity, sensual, punctuated by memories of sour cherry.
Food pairings: The Montepulciano is very good with grilled lamb and goat; Fillets with reductions in acid; Pasties of venison, braised, prepared with porcini mushrooms or truffles; ossobuco alla milanese, fegato alla veneziana; Schnitzel with blackberry jam; orange Duck; fatty Fish such as sword and salmon; Cheeses from the classic pecorino d'abruzzo to Pienza to Nice.
Uncork half an hour before serving and serve at a temperature of 16-18°C in the chalice Ballon.
Wineries: The Land of Abruzzo knows how to enchant you with its natural landscape, rich of history, culture, and tourism. Land of vineyards and wines known in the world, the stories of the producers of the finest... details.