Winery CastelgrossoSan Gregorio Rosso
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 .
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 Umbria 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 beef fashion, pasta with scamorza and pancetta cheese or capon stuffed with morels.
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 0, 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 Umbria to come and discover on site or to buy online.
The wine region of Umbria
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.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
