Winery Tenuta FioniaSenza Nome Marche Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Senza Nome Marche Rosso from the Winery Tenuta Fionia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Senza Nome Marche Rosso of Winery Tenuta Fionia in the region of Marche is a .
Food and wine pairings with Senza Nome Marche Rosso
Pairings that work perfectly with Senza Nome Marche Rosso
Original food and wine pairings with Senza Nome Marche Rosso
The Senza Nome Marche Rosso of Winery Tenuta Fionia matches generally quite well with dishes of beef, pasta or veal such as recipes of traditional hungarian goulash, eggplant lasagna or marinated veal skewers with herbs.
Details and technical informations about Winery Tenuta Fionia's Senza Nome Marche Rosso.
Discover the grape variety: Ravat 34
Jean-François Ravat, in his published writings, has never given the names of the parents of this wine grape. For some, it comes from an interspecific cross between Chardonnay and Vitis Berlandieri. It can be found in North America and Canada, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Senza Nome Marche Rosso from Winery Tenuta Fionia are 2015, 0
Informations about the Winery Tenuta Fionia
The Winery Tenuta Fionia is one of of the world's greatest estates. It offers 3 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
