Winery Colleoni MarienoAnteo
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 Anteo from the Winery Colleoni Marieno
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Anteo of Winery Colleoni Marieno in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Anteo
Pairings that work perfectly with Anteo
Original food and wine pairings with Anteo
The Anteo of Winery Colleoni Marieno matches generally quite well with dishes of beef, lamb or veal such as recipes of roast pork with pineapple, lamb chops à la champvallon or roast veal grand-mère madou.
Details and technical informations about Winery Colleoni Marieno's Anteo.
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).
Last vintages of this wine
The best vintages of Anteo from Winery Colleoni Marieno are 2014, 0
Informations about the Winery Colleoni Marieno
The Winery Colleoni Marieno is one of of the world's greatest estates. It offers 13 wines for sale in the of Tuscany to come and discover on site or to buy online.
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: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.
