Winery Cantine della Marca ColleviteCardeto Sangiovese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cardeto Sangiovese from the Winery Cantine della Marca Collevite
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cardeto Sangiovese of Winery Cantine della Marca Collevite in the region of Marche is a .
Food and wine pairings with Cardeto Sangiovese
Pairings that work perfectly with Cardeto Sangiovese
Original food and wine pairings with Cardeto Sangiovese
The Cardeto Sangiovese of Winery Cantine della Marca Collevite matches generally quite well with dishes of beef, pasta or veal such as recipes of pastasciutta (corsica), pasta gratin with courgettes and ham or marinated veal skewers with herbs.
Details and technical informations about Winery Cantine della Marca Collevite's Cardeto Sangiovese.
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 Cantine della Marca Collevite
The Winery Cantine della Marca Collevite is one of of the world's great estates. It offers 33 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
