Winery MontelloriDicatum Sangiovese
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.
Taste structure of the Dicatum Sangiovese from the Winery Montellori
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dicatum Sangiovese of Winery Montellori in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Dicatum Sangiovese of Winery Montellori in the region of Tuscany often reveals types of flavors of earth, oak.
Food and wine pairings with Dicatum Sangiovese
Pairings that work perfectly with Dicatum Sangiovese
Original food and wine pairings with Dicatum Sangiovese
The Dicatum Sangiovese of Winery Montellori matches generally quite well with dishes of beef, lamb or veal such as recipes of pasticcio (greece), couscous of meat and fish or country-style veal roulades with risotto.
Details and technical informations about Winery Montellori's Dicatum Sangiovese.
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 Dicatum Sangiovese from Winery Montellori are 2013, 2011, 2007, 2015 and 2009.
Informations about the Winery Montellori
The Winery Montellori is one of of the world's greatest estates. It offers 18 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
