Winery Cantina RiezoCiao Ciao Sangiovese Rosato
Pink wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Ciao Ciao Sangiovese Rosato
Pairings that work perfectly with Ciao Ciao Sangiovese Rosato
Original food and wine pairings with Ciao Ciao Sangiovese Rosato
The Ciao Ciao Sangiovese Rosato of Winery Cantina Riezo matches generally quite well with dishes of beef, veal or pork such as recipes of beef tongue with pickle sauce, veal simmered with vegetables or rabbit with prunes.
Details and technical informations about Winery Cantina Riezo's Ciao Ciao Sangiovese Rosato.
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.
Informations about the Winery Cantina Riezo
The Winery Cantina Riezo is one of of the world's great estates. It offers 13 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Alpine wine prefecture of central Japan (Honshu), the 2nd national region, high-altitude vineyards (600-900 m). Signature Merlot of Kikyogahara: supple, precise reds with signature notes of plum, cherry, sweet herbs, cedar and a cocoa touch, round tannins and elegant freshness — rivalling the Bordeaux wines. Renowned broad, mineral Chardonnay, fine and silky Pinot Noir. Also historic hybrid grapes (Concord, Niagara).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
