Winery Il TorchioIl Brutto Anatroccolo Rosato
Pink wine
This wine generally goes well with pork, poultry or beef.
The Il Brutto Anatroccolo Rosato of the Winery Il Torchio is in the top 20 of wines of Liguria.
Food and wine pairings with Il Brutto Anatroccolo Rosato
Pairings that work perfectly with Il Brutto Anatroccolo Rosato
Original food and wine pairings with Il Brutto Anatroccolo Rosato
The Il Brutto Anatroccolo Rosato of Winery Il Torchio matches generally quite well with dishes of beef, veal or pork such as recipes of braised beef with guinness, roasted stuffed goose with mushroom sauce or paupiettes with tomato sauce.
Details and technical informations about Winery Il Torchio's Il Brutto Anatroccolo 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.
Informations about the Winery Il Torchio
The Winery Il Torchio is one of of the world's greatest estates. It offers 9 wines for sale in the of Liguria to come and discover on site or to buy online.
The wine region of Liguria
Coastal region of northwest Italy on the Riviera, terraced vineyards among the steepest in Europe (~1,650 ha). Vermentino signature in white: fresh and saline with signature notes of citrus, white flowers, wild herbs, fresh almond and an iodine mineral touch, taut long mouth. Local Pigato similar and ample, mineral Bosco (min. 40% in Cinque Terre), Albarola.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
