Winery TorreVigna 1922 Romagna Sangiovese Riserva
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Vigna 1922 Romagna Sangiovese Riserva from the Winery Torre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigna 1922 Romagna Sangiovese Riserva of Winery Torre in the region of Émilie-Romagne is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Vigna 1922 Romagna Sangiovese Riserva of Winery Torre in the region of Émilie-Romagne often reveals types of flavors of earth.
Food and wine pairings with Vigna 1922 Romagna Sangiovese Riserva
Pairings that work perfectly with Vigna 1922 Romagna Sangiovese Riserva
Original food and wine pairings with Vigna 1922 Romagna Sangiovese Riserva
The Vigna 1922 Romagna Sangiovese Riserva of Winery Torre matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef stew provencal style, pasta with basil or lamb chops with figs and honey.
Details and technical informations about Winery Torre's Vigna 1922 Romagna Sangiovese Riserva.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Vigna 1922 Romagna Sangiovese Riserva from Winery Torre are 2015, 2013, 2017, 2011 and 2016.
Informations about the Winery Torre
The Winery Torre is one of of the world's greatest estates. It offers 9 wines for sale in the of Sangiovese di Romagna to come and discover on site or to buy online.
The wine region of Sangiovese di Romagna
The wine region of Sangiovese di Romagna is located in the region of Romagna of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Umberto Cesari or the Domaine Ferrucci produce mainly wines red. The most planted grape varieties in the region of Sangiovese di Romagna are Sangiovese, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Sangiovese di Romagna often reveals types of flavors of cherry, cola or vanilla and sometimes also flavors of coffee, chocolate or red cherry.
The wine region of Émilie-Romagne
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
News related to this wine
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The Morey Saint Denis appellation investigated through its geology and geography
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At the heart of the terroirs of Mâcon-Bray
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bray, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
The word of the wine: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
