Winery Sant'AndreaFederico I Sangiovese di Romagna Superiore
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Federico I Sangiovese di Romagna Superiore from the Winery Sant'Andrea
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Federico I Sangiovese di Romagna Superiore of Winery Sant'Andrea in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Federico I Sangiovese di Romagna Superiore
Pairings that work perfectly with Federico I Sangiovese di Romagna Superiore
Original food and wine pairings with Federico I Sangiovese di Romagna Superiore
The Federico I Sangiovese di Romagna Superiore of Winery Sant'Andrea matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef mironton, lasagne with salmon, goat cheese and spinach or oven-baked lamb stew.
Details and technical informations about Winery Sant'Andrea's Federico I Sangiovese di Romagna Superiore.
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 Federico I Sangiovese di Romagna Superiore from Winery Sant'Andrea are 0
Informations about the Winery Sant'Andrea
The Winery Sant'Andrea is one of of the world's greatest estates. It offers 11 wines for sale in the of Sangiovese di Romagna to come and discover on site or to buy online.
The wine region of Sangiovese di Romagna
Flagship appellation of Romagna hills between Bologna and Rimini (Emilia-Romagna): Sangiovese signature king red (≥85%) — ruby robe with violet hints and fruity profile with signature notes of sour cherry, cherry, cooked plum, violet, herbs, fresh tobacco and almond touch, harmonious mouth with light tannins and pleasantly bitter finish. Velvety reserves with oak (vanilla, coffee, chocolate). DOC, clay-limestone hills, king pairing with cappelletti, tortelloni, grilled meats.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
