Winery EraSangiovese
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sangiovese from the Winery Era
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese of Winery Era in the region of Marche is a powerful.
Wine flavors and olphactive analysis
On the nose the Sangiovese of Winery Era in the region of Marche often reveals types of flavors of earth, microbio or oak and sometimes also flavors of black fruit.
Food and wine pairings with Sangiovese
Pairings that work perfectly with Sangiovese
Original food and wine pairings with Sangiovese
The Sangiovese of Winery Era matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with panang curry (red curry), pasta with pistou or shoulder of lamb stuffed with cognac.
Details and technical informations about Winery Era's Sangiovese.
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.
Last vintages of this wine
The best vintages of Sangiovese from Winery Era are 2016, 2008, 2018, 2017 and 2014.
Informations about the Winery Era
The Winery Era is one of of the world's greatest estates. It offers 17 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
