Winery Colli Ripani6 Rosato
Pink wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with 6 Rosato
Pairings that work perfectly with 6 Rosato
Original food and wine pairings with 6 Rosato
The 6 Rosato of Winery Colli Ripani matches generally quite well with dishes of beef, veal or pork such as recipes of beer goulash, paupiettes à la mérignicaise or ham and cheese cake.
Details and technical informations about Winery Colli Ripani's 6 Rosato.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of 6 Rosato from Winery Colli Ripani are 0, 2015
Informations about the Winery Colli Ripani
The Winery Colli Ripani is one of of the world's great estates. It offers 55 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
