Winery BiorebeSangiovese Rosé
Pink wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Sangiovese Rosé
Pairings that work perfectly with Sangiovese Rosé
Original food and wine pairings with Sangiovese Rosé
The Sangiovese Rosé of Winery Biorebe matches generally quite well with dishes of beef, veal or pork such as recipes of tanjia, duck breast with orange sauce or roast pork with milk.
Details and technical informations about Winery Biorebe's Sangiovese Rosé.
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 Sangiovese Rosé from Winery Biorebe are 2018
Informations about the Winery Biorebe
The Winery Biorebe is one of of the world's great estates. It offers 17 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
