Winery Fattoria Monticino RossoLe Morine Sangiovese di Romagna Superiore
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Le Morine Sangiovese di Romagna Superiore from the Winery Fattoria Monticino Rosso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Morine Sangiovese di Romagna Superiore of Winery Fattoria Monticino Rosso in the region of Emilia-Romagna is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Le Morine Sangiovese di Romagna Superiore
Pairings that work perfectly with Le Morine Sangiovese di Romagna Superiore
Original food and wine pairings with Le Morine Sangiovese di Romagna Superiore
The Le Morine Sangiovese di Romagna Superiore of Winery Fattoria Monticino Rosso matches generally quite well with dishes of beef, pasta or veal such as recipes of hungarian goulash, quick salmon and zucchini lasagna or simple veal sauté.
Details and technical informations about Winery Fattoria Monticino Rosso's Le Morine Sangiovese di Romagna Superiore.
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 Le Morine Sangiovese di Romagna Superiore from Winery Fattoria Monticino Rosso are 2015, 2016, 2011, 2008 and 0.
Informations about the Winery Fattoria Monticino Rosso
The Winery Fattoria Monticino Rosso is one of of the world's greatest estates. It offers 21 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
