Winery Mario GiacondiSangiovese Rubicone
Red wine
This wine is composed of 100% of the grape variety Sangiovese.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Sangiovese Rubicone from the Winery Mario Giacondi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese Rubicone of Winery Mario Giacondi in the region of Piedmont is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Sangiovese Rubicone
Pairings that work perfectly with Sangiovese Rubicone
Original food and wine pairings with Sangiovese Rubicone
The Sangiovese Rubicone of Winery Mario Giacondi matches generally quite well with dishes of beef, pasta or lamb such as recipes of chinese noodles with beef, cannelloni au gratin stuffed with bolognese sauce or lamb shoulder confit with harissa.
Details and technical informations about Winery Mario Giacondi's Sangiovese Rubicone.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Sangiovese Rubicone from Winery Mario Giacondi are 2009, 2016, 0, 2015 and 2014.
Informations about the Winery Mario Giacondi
The Winery Mario Giacondi is one of of the world's greatest estates. It offers 24 wines for sale in the of Rubino di Cantavenna to come and discover on site or to buy online.
The wine region of Rubino di Cantavenna
Small Piedmontese DOC (1970) in the Monferrato Casalese (Alessandria: Gabiano, Camino, Moncestino, Villamiroglio). Barbera (75–90%) as the flagship red: bright ruby, lively cherry, plum, raspberry and floral-spice notes, brilliant acidity characteristic of Barbera, elegant slightly bitter finish. Grignolino and Freisa (≤25%) add fresh floral and peppery touches. Authentic, food-friendly Piedmontese table wine.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
