Winery Fratelli CellaSangiovese del Rubicone
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 Sangiovese del Rubicone from the Winery Fratelli Cella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese del Rubicone of Winery Fratelli Cella in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Sangiovese del Rubicone
Pairings that work perfectly with Sangiovese del Rubicone
Original food and wine pairings with Sangiovese del Rubicone
The Sangiovese del Rubicone of Winery Fratelli Cella matches generally quite well with dishes of beef, pasta or lamb such as recipes of traditional flemish carbonades, tuna lasagna or lamb tagine with vegetables and sweet potatoes.
Details and technical informations about Winery Fratelli Cella's Sangiovese del Rubicone.
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).
Informations about the Winery Fratelli Cella
The Winery Fratelli Cella is one of of the world's greatest estates. It offers 13 wines for sale in the of Rubicone to come and discover on site or to buy online.
The wine region of Rubicone
The wine region of Rubicone is located in the region of Emilia of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Biscardo or the Domaine Umberto Cesari produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Rubicone are Sangiovese, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Rubicone often reveals types of flavors of cherry, mocha or butter and sometimes also flavors of blueberry, minerality or red fruit.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
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.
