Winery Casa Vinicola GeminianiRosso Piceno
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso Piceno from the Winery Casa Vinicola Geminiani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Piceno of Winery Casa Vinicola Geminiani in the region of Marche is a .
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 Casa Vinicola Geminiani matches generally quite well with dishes of beef, pasta or veal such as recipes of boles de picolat (catalan meatballs), pasta with goat cheese, thyme and bacon or sauté of veal with chorizo.
Details and technical informations about Winery Casa Vinicola Geminiani's Rosso Piceno.
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 Rosso Piceno from Winery Casa Vinicola Geminiani are 0
Informations about the Winery Casa Vinicola Geminiani
The Winery Casa Vinicola Geminiani is one of of the world's greatest estates. It offers 13 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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
