Winery Croce di FeboManco Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Manco Rosso from the Winery Croce di Febo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Manco Rosso of Winery Croce di Febo in the region of Tuscany is a .
Food and wine pairings with Manco Rosso
Pairings that work perfectly with Manco Rosso
Original food and wine pairings with Manco Rosso
The Manco Rosso of Winery Croce di Febo matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tagine with prunes and almonds, irish stew or cordon bleu with veal and cured ham.
Details and technical informations about Winery Croce di Febo's Manco Rosso.
Discover the grape variety: Courbu
Courbu is indigenous to the Pyrenean vineyards. This white grape variety is part of the Jurançon family. Three clones are recognized in this variety, which buds in the medium term, develops regularly and has satisfactory productivity. The way in which the shoots form is characteristic. Initially upright, they bend and curve, giving a parasol-like finish to the vine. A vigorous rootstock is recommended to see the Courbu develop and mature at a late age. The small clusters display quite distinctive features. Not necessarily winged, they are pignate and stocky, with a rounded or rather flattened shape. A light pink veil covers the most mature berries, but the original colour varies from yellow-green to golden white. Vinification enhances the juice of this variety. The bouquet becomes more refined with age under a pale yellow colour. Dry or sweet, this wine is always remarkably fine.
Last vintages of this wine
The best vintages of Manco Rosso from Winery Croce di Febo are 2014, 0
Informations about the Winery Croce di Febo
The Winery Croce di Febo is one of of the world's greatest estates. It offers 17 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
