Winery Cantina VignuoloMurgia Rosato
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Murgia Rosato
Pairings that work perfectly with Murgia Rosato
Original food and wine pairings with Murgia Rosato
The Murgia Rosato of Winery Cantina Vignuolo matches generally quite well with dishes of beef, lamb or veal such as recipes of mexican beef tacos, lamb in a crown with spring vegetables or sauté of veal with mushrooms.
Details and technical informations about Winery Cantina Vignuolo's Murgia 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.
Last vintages of this wine
The best vintages of Murgia Rosato from Winery Cantina Vignuolo are 0
Informations about the Winery Cantina Vignuolo
The Winery Cantina Vignuolo is one of of the world's great estates. It offers 23 wines for sale in the of Murgia to come and discover on site or to buy online.
The wine region of Murgia
Puglian IGT in the central plateau around Minervino Murge and Bari, limestone Murge plateau, hot Mediterranean climate with cool nights. Primitivo as the signature red (historic cradle of the variety at Gioia del Colle): dense and sun-drenched with intense black cherry, plum, jammy blackberry, liquorice and sweet spice, rounded tannins and generous flesh. Full-bodied Negroamaro and firm Uva di Troia as red complements. Falanghina and Fiano as aromatic whites.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
