Winery Cantina dei Colli AmeriniTerre Auree Rosso
Red wine
This wine is a blend of 2 varietals which are 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 Terre Auree Rosso from the Winery Cantina dei Colli Amerini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terre Auree Rosso of Winery Cantina dei Colli Amerini in the region of Ombrie is a .
Food and wine pairings with Terre Auree Rosso
Pairings that work perfectly with Terre Auree Rosso
Original food and wine pairings with Terre Auree Rosso
The Terre Auree Rosso of Winery Cantina dei Colli Amerini matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tenderloin wellington, pasta with tuna or axoa from espelette ( 22nd meeting ).
Details and technical informations about Winery Cantina dei Colli Amerini's Terre Auree 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).
Informations about the Winery Cantina dei Colli Amerini
The Winery Cantina dei Colli Amerini is one of of the world's great estates. It offers 34 wines for sale in the of Ombrie to come and discover on site or to buy online.
The wine region of Ombrie
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
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The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
