Winery Castello di AmaRosato
Pink wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Rosato of Winery Castello di Ama in the region of Tuscany often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Rosato
Pairings that work perfectly with Rosato
Original food and wine pairings with Rosato
The Rosato of Winery Castello di Ama matches generally quite well with dishes of beef, veal or pork such as recipes of pork chops with potatoes, saltimbocca alla romana or the tartiflette wrap.
Details and technical informations about Winery Castello di Ama's Rosato.
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 Rosato from Winery Castello di Ama are 2015, 2014, 2016, 2012 and 2011.
Informations about the Winery Castello di Ama
The Winery Castello di Ama is one of of the world's great estates. It offers 21 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: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
