Winery Fattoria IntattoRosso Piceno
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
The Rosso Piceno of the Winery Fattoria Intatto is in the top 10 of wines of Rosso Piceno.
Taste structure of the Rosso Piceno from the Winery Fattoria Intatto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Piceno of Winery Fattoria Intatto in the region of Marche is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Rosso Piceno of Winery Fattoria Intatto in the region of Marche often reveals types of flavors of spices, black fruit.
Food and wine pairings with Rosso Piceno
Pairings that work perfectly with Rosso Piceno
Original food and wine pairings with Rosso Piceno
The Rosso Piceno of Winery Fattoria Intatto matches generally quite well with dishes of beef, pasta or veal such as recipes of beef mironton, pasta with parmesan cream and ham or duck breast with black figs.
Details and technical informations about Winery Fattoria Intatto's Rosso Piceno.
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 Rosso Piceno from Winery Fattoria Intatto are 2018, 0
Informations about the Winery Fattoria Intatto
The Winery Fattoria Intatto is one of of the world's greatest estates. It offers 1 wines for sale in the of Rosso Piceno to come and discover on site or to buy online.
The wine region of Rosso Piceno
DOC of the Marche on the Adriatic hills, a blend of two Italian native grapes. Accessible and structured reds with signature notes of black cherry, blackberry, plum, violet, Mediterranean herbs and a spicy touch, round tannins and a generous palate — Montepulciano (35-85%) gives backbone, Sangiovese (15-50%) elegance and fruit. Superiore version more complex (min. 12 months ageing).
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
