Winery Fattoria San LorenzoSangue dal Naso Rosso
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 Sangue dal Naso Rosso from the Winery Fattoria San Lorenzo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangue dal Naso Rosso of Winery Fattoria San Lorenzo 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 Sangue dal Naso Rosso of Winery Fattoria San Lorenzo in the region of Marche often reveals types of flavors of black fruit.
Food and wine pairings with Sangue dal Naso Rosso
Pairings that work perfectly with Sangue dal Naso Rosso
Original food and wine pairings with Sangue dal Naso Rosso
The Sangue dal Naso Rosso of Winery Fattoria San Lorenzo matches generally quite well with dishes of beef, pasta or veal such as recipes of greek moussaka, lasagna with courgettes and fresh goat cheese or veal cutlets au gratin.
Details and technical informations about Winery Fattoria San Lorenzo's Sangue dal Naso Rosso.
Discover the grape variety: Grignolino
Most certainly Italian, it is mainly cultivated in the region of Asti in Piedmont and very little known elsewhere in Italy.
Last vintages of this wine
The best vintages of Sangue dal Naso Rosso from Winery Fattoria San Lorenzo are 2019, 0
Informations about the Winery Fattoria San Lorenzo
The Winery Fattoria San Lorenzo is one of of the world's great estates. It offers 29 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
