Winery Clara MarcelliRuggine
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ruggine from the Winery Clara Marcelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ruggine of Winery Clara Marcelli in the region of Marche is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Ruggine
Pairings that work perfectly with Ruggine
Original food and wine pairings with Ruggine
The Ruggine of Winery Clara Marcelli matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue in hot pickle sauce, eggplant lasagna or veal tagine with preserved lemons and saffron.
Details and technical informations about Winery Clara Marcelli's Ruggine.
Discover the grape variety: Melon
Melon blanc is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches and small grapes. The white melon can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Ruggine from Winery Clara Marcelli are 2012, 2011, 0
Informations about the Winery Clara Marcelli
The Winery Clara Marcelli is one of of the world's greatest estates. It offers 7 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
