Winery ColleMassariRigoleto Montecucco Rosso
Red wine
This wine is a blend of 2 varietals which are the Ciliegiolo and the Sangiovese.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rigoleto Montecucco Rosso from the Winery ColleMassari
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rigoleto Montecucco Rosso of Winery ColleMassari in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Rigoleto Montecucco Rosso of Winery ColleMassari in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Rigoleto Montecucco Rosso
Pairings that work perfectly with Rigoleto Montecucco Rosso
Original food and wine pairings with Rigoleto Montecucco Rosso
The Rigoleto Montecucco Rosso of Winery ColleMassari matches generally quite well with dishes of beef, lamb or veal such as recipes of pork tongue with tomato sauce and pickles, lamb tagine with prunes and dried fruits or delicious veal stew.
Details and technical informations about Winery ColleMassari's Rigoleto Montecucco Rosso.
Discover the grape variety: Ciliegiolo
It is believed to be of Spanish origin. Today it is very present in Tuscany and in many other Italian regions where it is often blended with sangiovese to produce the famous Chianti. According to recent genetic analysis, it is the father of the said sangiovese, its mother being an almost unknown variety called calabrese di Montenuovo. - Synonymy: ciliegino, ciregiuolo or cireguoli, aleatico di spagna (for all the synonyms of the grape varieties, click here!). - Description: medium to large bunches, cylindrical-conical, winged, compact, strong medium-sized stalks with very little lignification; medium-sized, round berries, skin of medium thickness, very bluish-black with sometimes purplish reflections, juicy pulp. - Production potential: buds early in the year, only a few days after Chasselas. It is particularly fond of not too poor hillside soils. Vigorous, productive and regular, it should however be pruned in relation to the fact that its base eyes are not very fertile. Sensitive to wind, mildew, powdery mildew, acid rot and grey rot. Resistant to drought. Ripening 2nd period late. - Wine type/flavours: gives a full and supple wine with soft tannins, rich in alcohol, of a more or less dark ruby colour with in some cases purplish tints. Aromas of cinnamon, cherry, blueberry, spicy notes, plum, fresh grapes, liquorice, tobacco, vanilla, ... .
Last vintages of this wine
The best vintages of Rigoleto Montecucco Rosso from Winery ColleMassari are 2018, 2017, 2016, 2015 and 2014.
Informations about the Winery ColleMassari
The Winery ColleMassari is one of of the world's greatest estates. It offers 12 wines for sale in the of Montecucco to come and discover on site or to buy online.
The wine region of Montecucco
The wine region of Montecucco is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Amantis or the Domaine Azienda Biologica Basile produce mainly wines red, white and pink. The most planted grape varieties in the region of Montecucco are Sangiovese, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Montecucco often reveals types of flavors of cherry, vegetal or cinnamon and sometimes also flavors of cheese, dark fruit or grass.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
