Winery Giacomo MoriI5 Mori Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the I5 Mori Rosso from the Winery Giacomo Mori
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the I5 Mori Rosso of Winery Giacomo Mori in the region of Toscane is a powerful.
Food and wine pairings with I5 Mori Rosso
Pairings that work perfectly with I5 Mori Rosso
Original food and wine pairings with I5 Mori Rosso
The I5 Mori Rosso of Winery Giacomo Mori matches generally quite well with dishes of beef, lamb or veal such as recipes of beef strogonoff, roast lamb with thyme or roasted stuffed goose with mushroom sauce.
Details and technical informations about Winery Giacomo Mori's I5 Mori Rosso.
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).
Informations about the Winery Giacomo Mori
The Winery Giacomo Mori is one of of the world's greatest estates. It offers 8 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
News related to this wine
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The word of the wine: Dosing liqueur (champagne)
Also known as liqueur d'expédition, a solution made up of wine and sugar added to champagne after disgorgement and which determines the type of wine: extra-brut, brut, extra-dry, dry, demi-sec.
