Winery Fazi BattagliaRutilus Marche Sangiovese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rutilus Marche Sangiovese from the Winery Fazi Battaglia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rutilus Marche Sangiovese of Winery Fazi Battaglia in the region of Marche is a .
Food and wine pairings with Rutilus Marche Sangiovese
Pairings that work perfectly with Rutilus Marche Sangiovese
Original food and wine pairings with Rutilus Marche Sangiovese
The Rutilus Marche Sangiovese of Winery Fazi Battaglia matches generally quite well with dishes of beef, pasta or veal such as recipes of piglet shoulder with melting baked apples, trofie ( pasta ) paradiso or delicious veal stew.
Details and technical informations about Winery Fazi Battaglia's Rutilus Marche 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 Rutilus Marche Sangiovese from Winery Fazi Battaglia are 2011, 0
Informations about the Winery Fazi Battaglia
The Winery Fazi Battaglia is one of of the world's great estates. It offers 27 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
