Winery Corzano e PaternoIl Corzanello Rosato
Pink wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Il Corzanello Rosato of Winery Corzano e Paterno in the region of Tuscany often reveals types of flavors of earth, tree fruit or spices and sometimes also flavors of citrus fruit, red fruit.
Food and wine pairings with Il Corzanello Rosato
Pairings that work perfectly with Il Corzanello Rosato
Original food and wine pairings with Il Corzanello Rosato
The Il Corzanello Rosato of Winery Corzano e Paterno matches generally quite well with dishes of beef, veal or pork such as recipes of steak tartare, beef tournedos with boursin or ideas for savoury pancake toppings.
Details and technical informations about Winery Corzano e Paterno's Il Corzanello Rosato.
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 Il Corzanello Rosato from Winery Corzano e Paterno are 2012, 2017, 2016, 0 and 2019.
Informations about the Winery Corzano e Paterno
The Winery Corzano e Paterno is one of of the world's greatest estates. It offers 9 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: Licking
Operation consisting in sanitizing a barrel by introducing a wick of ignited sulphur which produces a release of sulphurous gas.
