Winery Colmone della MarcaRe Piero
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Petit Verdot.
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 Re Piero from the Winery Colmone della Marca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Re Piero of Winery Colmone della Marca in the region of Marche is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Re Piero of Winery Colmone della Marca in the region of Marche often reveals types of flavors of black fruit.
Food and wine pairings with Re Piero
Pairings that work perfectly with Re Piero
Original food and wine pairings with Re Piero
The Re Piero of Winery Colmone della Marca matches generally quite well with dishes of beef, pasta or veal such as recipes of hungarian goulash, ricotta and spinach lasagna or veal tagine with prunes.
Details and technical informations about Winery Colmone della Marca's Re Piero.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Re Piero from Winery Colmone della Marca are 2015, 2013, 0
Informations about the Winery Colmone della Marca
The Winery Colmone della Marca is one of of the world's greatest estates. It offers 5 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
