Winery Azienda Agricola RanchelleRoccolina
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Roccolina from the Winery Azienda Agricola Ranchelle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roccolina of Winery Azienda Agricola Ranchelle in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Roccolina
Pairings that work perfectly with Roccolina
Original food and wine pairings with Roccolina
The Roccolina of Winery Azienda Agricola Ranchelle matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of the real recipe for carbonara, mushroom, bacon and gruyere quiche or fake foie gras.
Details and technical informations about Winery Azienda Agricola Ranchelle's Roccolina.
Discover the grape variety: Peloursin
Structured, colored reds with a dark ruby robe, firm tannins and a dense palate, with simple aromas of black fruits (blackberry, blackcurrant), spices and peppery notes. Now rare, preserved for its outstanding genetic heritage value. Survives in a few heritage plots in Dauphiné and varietal collections. Indigenous French black variety from Dauphiné and Isère, parent of the American Durif (Petite Sirah), studied as an ancient variety.
Last vintages of this wine
The best vintages of Roccolina from Winery Azienda Agricola Ranchelle are 0
Informations about the Winery Azienda Agricola Ranchelle
The Winery Azienda Agricola Ranchelle is one of of the world's greatest estates. It offers 3 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
