Winery Fattoria di RendolaRosso Nero
Red wine
This wine is a blend of 2 varietals which are the Ancellotta and the Sangiovese.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso Nero from the Winery Fattoria di Rendola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Nero of Winery Fattoria di Rendola in the region of Tuscany is a .
Food and wine pairings with Rosso Nero
Pairings that work perfectly with Rosso Nero
Original food and wine pairings with Rosso Nero
The Rosso Nero of Winery Fattoria di Rendola matches generally quite well with dishes of beef, lamb or veal such as recipes of dombrés and pig tails, irish stew or bocconcini (veal rolls with ham and comté).
Details and technical informations about Winery Fattoria di Rendola's Rosso Nero.
Discover the grape variety: Ancellotta
A very old grape variety that has been cultivated for a long time in the northern and central parts of Italy. It can also be found in Switzerland, Spain, Eastern Europe, Brazil, Argentina, ... little known in France.
Last vintages of this wine
The best vintages of Rosso Nero from Winery Fattoria di Rendola are 0, 2013
Informations about the Winery Fattoria di Rendola
The Winery Fattoria di Rendola is one of of the world's greatest estates. It offers 7 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: Burgundy melon
A white grape variety from Burgundy that is not widely used in its native region, but has spread to the Nantes region. It is the exclusive variety of Muscadet. It gives a dry pale yellow wine, supple and lively, with an intense bouquet, to which maturing on lees gives fatness and aromatic complexity.
