Winery CastelgrossoSan Gregorio Rosso
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the San Gregorio Rosso from the Winery Castelgrosso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the San Gregorio Rosso of Winery Castelgrosso in the region of Ombrie is a .
Food and wine pairings with San Gregorio Rosso
Pairings that work perfectly with San Gregorio Rosso
Original food and wine pairings with San Gregorio Rosso
The San Gregorio Rosso of Winery Castelgrosso matches generally quite well with dishes of beef, pasta or veal such as recipes of dombrés and pig tails, chinese noodles with vegetables and spices or festive chinese fondue.
Details and technical informations about Winery Castelgrosso's San Gregorio Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of San Gregorio Rosso from Winery Castelgrosso are 2011
Informations about the Winery Castelgrosso
The Winery Castelgrosso is one of of the world's greatest estates. It offers 4 wines for sale in the of Ombrie to come and discover on site or to buy online.
The wine region of Ombrie
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
News related to this wine
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The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.