Winery Ciù CiùPoggiomasso Rosso
This wine is a blend of 2 varietals which are the Sangiovese and the Cesanese.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The Poggiomasso Rosso of the Winery Ciù Ciù is in the top 80 of wines of Lazio.
Taste structure of the Poggiomasso Rosso from the Winery Ciù Ciù
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poggiomasso Rosso of Winery Ciù Ciù in the region of Lazio is a powerful.
Food and wine pairings with Poggiomasso Rosso
Pairings that work perfectly with Poggiomasso Rosso
Original food and wine pairings with Poggiomasso Rosso
The Poggiomasso Rosso of Winery Ciù Ciù matches generally quite well with dishes of beef, veal or poultry such as recipes of roast pork with pineapple, gizzards in sauce or senegalese rice.
Details and technical informations about Winery Ciù Ciù's Poggiomasso 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).
Informations about the Winery Ciù Ciù
The Winery Ciù Ciù is one of of the world's great estates. It offers 38 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
News related to this wine
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The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.