Winery Cantina I Vini Di MaremmaAlbarese Ciliegiolo
Red wine
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 Albarese Ciliegiolo from the Winery Cantina I Vini Di Maremma
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Albarese Ciliegiolo of Winery Cantina I Vini Di Maremma in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Albarese Ciliegiolo
Pairings that work perfectly with Albarese Ciliegiolo
Original food and wine pairings with Albarese Ciliegiolo
The Albarese Ciliegiolo of Winery Cantina I Vini Di Maremma matches generally quite well with dishes of beef, lamb or veal such as recipes of baked lasagna, leg of lamb with garlic and rosemary or normandy style escalope.
Details and technical informations about Winery Cantina I Vini Di Maremma's Albarese Ciliegiolo.
Discover the grape variety: Ciliegiolo
Supple and moreish reds with a deep ruby colour, melted tannins and a round palate, on intense aromas of ripe red cherry (hence its name, ciliegio = cherry tree), raspberry, plum, violet and sweet spices. Fresh acidity, best drunk young or for short ageing. Vinified as a single variety in Maremma Toscana DOC, Lazio and Umbria, and blended with Sangiovese (of which it may be the genetic parent). Native Tuscan Italian variety.
Last vintages of this wine
The best vintages of Albarese Ciliegiolo from Winery Cantina I Vini Di Maremma are 2017, 0
Informations about the Winery Cantina I Vini Di Maremma
The Winery Cantina I Vini Di Maremma is one of of the world's greatest estates. It offers 35 wines for sale in the of Maremma Toscana to come and discover on site or to buy online.
The wine region of Maremma Toscana
Tuscan coast swept by Tyrrhenian winds, land of the "Super Tuscans". Dense, sunny reds with signature notes of ripe black cherry, blackberry, Mediterranean herbs, leather, tobacco and spice, round tannins and a warm palate. Sangiovese, king of Tuscany, magnified by the Bordeaux grapes: firm Cabernet Sauvignon, round Merlot, peppery Cabernet Franc, spicy Syrah, fruity Ciliegiolo. Saline Vermentino, ample Ansonica whites.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Grafting
A method used since the phylloxera crisis, consisting of fixing a graft of local origin on a rootstock resistant to phylloxera.
