Winery Carlo GentiliMatero
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 with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Matero from the Winery Carlo Gentili
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Matero of Winery Carlo Gentili in the region of Tuscany is a with a lot of tannins present in the mouth.
Food and wine pairings with Matero
Pairings that work perfectly with Matero
Original food and wine pairings with Matero
The Matero of Winery Carlo Gentili matches generally quite well with dishes of beef, lamb or veal such as recipes of tibs (ethiopia), eggplant, lamb and goat lasagna or roast veal with mustard cream.
Details and technical informations about Winery Carlo Gentili's Matero.
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 Matero from Winery Carlo Gentili are 2019, 2017, 2015, 2018 and 0.
Informations about the Winery Carlo Gentili
The Winery Carlo Gentili is one of of the world's greatest estates. It offers 17 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
