Winery BelisarioVigneti B. Colli Maceratesi Rosso
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vigneti B. Colli Maceratesi Rosso from the Winery Belisario
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigneti B. Colli Maceratesi Rosso of Winery Belisario in the region of Marche is a .
Food and wine pairings with Vigneti B. Colli Maceratesi Rosso
Pairings that work perfectly with Vigneti B. Colli Maceratesi Rosso
Original food and wine pairings with Vigneti B. Colli Maceratesi Rosso
The Vigneti B. Colli Maceratesi Rosso of Winery Belisario matches generally quite well with dishes of beef, pasta or veal such as recipes of thai beef skewers, chinese fried shrimp ravioli or osso buco.
Details and technical informations about Winery Belisario's Vigneti B. Colli Maceratesi Rosso.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Vigneti B. Colli Maceratesi Rosso from Winery Belisario are 2015, 0
Informations about the Winery Belisario
The Winery Belisario is one of of the world's great estates. It offers 57 wines for sale in the of Colli Maceratesi to come and discover on site or to buy online.
The wine region of Colli Maceratesi
DOC of the Marches (1975) on the hills of Macerata down to the Adriatic, calcareous and clayey soils. Maceratino (Ribona) as the rare exclusive white — dry and delicate with citrus, yellow apple, white flowers, fennel and a saline mineral touch, fresh acidity, often skin-macerated as an "orange" wine for more structure. Sangiovese as the red, blended with Montepulciano, Cabernet and Merlot: ruby and fruity with cherry notes and a hint of herbs, rounded tannins.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
