Winery Tenuta di ArtiminoRugiolino
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rugiolino from the Winery Tenuta di Artimino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rugiolino of Winery Tenuta di Artimino in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Rugiolino
Pairings that work perfectly with Rugiolino
Original food and wine pairings with Rugiolino
The Rugiolino of Winery Tenuta di Artimino matches generally quite well with dishes of beef, lamb or veal such as recipes of shepherd's pie (quebec!), chaouia lamb or capon stuffed with morels.
Details and technical informations about Winery Tenuta di Artimino's Rugiolino.
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 Rugiolino from Winery Tenuta di Artimino are 0, 2016
Informations about the Winery Tenuta di Artimino
The Winery Tenuta di Artimino is one of of the world's great estates. It offers 44 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
