Winery BelisarioPremium Marche Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Premium Marche Rosso from the Winery Belisario
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Premium Marche Rosso of Winery Belisario in the region of Marche is a with a nice freshness.
Food and wine pairings with Premium Marche Rosso
Pairings that work perfectly with Premium Marche Rosso
Original food and wine pairings with Premium Marche Rosso
The Premium Marche Rosso of Winery Belisario matches generally quite well with dishes of beef, pasta or veal such as recipes of enchiladas franchouillards, pasta with mushroom sauce or pljeskavica (balkan hamburger).
Details and technical informations about Winery Belisario's Premium Marche Rosso.
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 Premium Marche Rosso from Winery Belisario are 2019, 2016, 2014, 2013 and 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 Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
