Winery AvignonesiQuercus Ile X Rosé
Pink wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Quercus Ile X Rosé of Winery Avignonesi in the region of Tuscany often reveals types of flavors of citrus fruit, red fruit.
Food and wine pairings with Quercus Ile X Rosé
Pairings that work perfectly with Quercus Ile X Rosé
Original food and wine pairings with Quercus Ile X Rosé
The Quercus Ile X Rosé of Winery Avignonesi matches generally quite well with dishes of beef, veal or pork such as recipes of beef tagine with prunes and almonds, osso buco with mushrooms or stuffed round zucchini.
Details and technical informations about Winery Avignonesi's Quercus Ile X Rosé.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Quercus Ile X Rosé from Winery Avignonesi are 2018, 0
Informations about the Winery Avignonesi
The Winery Avignonesi is one of of the world's great estates. It offers 60 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
