Winery CasalosteRosso Maniero
Red wine
This wine is a blend of 3 varietals which are the Ancellotta, the Sangiovese and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso Maniero from the Winery Casaloste
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Maniero of Winery Casaloste in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Rosso Maniero of Winery Casaloste in the region of Tuscany often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Rosso Maniero
Pairings that work perfectly with Rosso Maniero
Original food and wine pairings with Rosso Maniero
The Rosso Maniero of Winery Casaloste matches generally quite well with dishes of beef, lamb or veal such as recipes of beef stew, grandma melanie's cassoulet or calf's head with sauce ravigote.
Details and technical informations about Winery Casaloste's Rosso Maniero.
Discover the grape variety: Ancellotta
A very old grape variety that has been cultivated for a long time in the northern and central parts of Italy. It can also be found in Switzerland, Spain, Eastern Europe, Brazil, Argentina, ... little known in France.
Last vintages of this wine
The best vintages of Rosso Maniero from Winery Casaloste are 2014, 2010, 0, 2013 and 2016.
Informations about the Winery Casaloste
The Winery Casaloste is one of of the world's greatest estates. It offers 7 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
