Winery Casa MaestraRouge
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Rouge of the Winery Casa Maestra is in the top 80 of wines of Patrimonio.
Food and wine pairings with Rouge
Pairings that work perfectly with Rouge
Original food and wine pairings with Rouge
The Rouge of Winery Casa Maestra matches generally quite well with dishes of beef or mature and hard cheese such as recipes of seven o'clock leg of lamb or savoyard fondue (but succulent).
Details and technical informations about Winery Casa Maestra's Rouge.
Discover the grape variety: Nielluccio
Structured and elegant reds with a deep ruby colour, firm tannins and lively acidity, on aromas of cherry, plum, garrigue, Mediterranean herbs (myrtle, rosemary), spices and balsamic notes. Fine ageing potential. The absolute star of Patrimonio AOC on the clay-limestone marls of northern Corsica, a pillar of Ajaccio AOC and the island's reds. Genetically identical to Tuscan Sangiovese, brought to Corsica in the 18th century by the Genoese.
Last vintages of this wine
The best vintages of Rouge from Winery Casa Maestra are 2014, 2013
Informations about the Winery Casa Maestra
The Winery Casa Maestra is one of of the world's greatest estates. It offers 3 wines for sale in the of Patrimonio to come and discover on site or to buy online.
The wine region of Patrimonio
First Corsican AOC around the Gulf of Saint-Florent at Cap Corse, clay-limestone soils (rare in Corsica), Mediterranean climate. Niellucciu signature red king (Sangiovese cousin, 90% min): deep and fresh with black cherry, blackberry, plum, garrigue, maquis herbs, leather and spices, firm tannins and sunny palate. Gourmet rosés (75% min Niellucciu): strawberry, citrus, garrigue. Vermentinu in white only authorized: full and saline (pear, flowers, almond).
The wine region of Corsica
Mediterranean island wine region with a triple native face, ~8,000 ha. Niellucciu signature (cousin of Sangiovese) dominates Patrimonio: structured reds with signature notes of black cherry, garrigue, maquis, spices and leather, firm tannins and sun-drenched mouth. Sciaccarellu (min. 60% in Ajaccio) lighter and peppery (strawberry, wild herbs).
The word of the wine: Glycerol
Alcohol very present in wine (after ethyl alcohol) and which reinforces its unctuousness and fatty sensation.
