Winery Anna Maria SelmiIl Conte Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Il Conte Rosso from the Winery Anna Maria Selmi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Conte Rosso of Winery Anna Maria Selmi in the region of Tuscany is a .
Food and wine pairings with Il Conte Rosso
Pairings that work perfectly with Il Conte Rosso
Original food and wine pairings with Il Conte Rosso
The Il Conte Rosso of Winery Anna Maria Selmi matches generally quite well with dishes of beef, lamb or veal such as recipes of pork tongue with bacon and onions, lamb kleftiko (greek) or axoa from espelette ( 22nd meeting ).
Details and technical informations about Winery Anna Maria Selmi's Il Conte Rosso.
Discover the grape variety: Danuta
A cross obtained in 1964 between the Beirut date palm and the 75 Pirovano or sultana moscata. In 1990, Danuta was registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Il Conte Rosso from Winery Anna Maria Selmi are 0
Informations about the Winery Anna Maria Selmi
The Winery Anna Maria Selmi is one of of the world's greatest estates. It offers 4 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
