Winery GorettiFontanella Umbria Rosso
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Fontanella Umbria Rosso from the Winery Goretti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fontanella Umbria Rosso of Winery Goretti in the region of Umbria is a with a nice freshness.
Food and wine pairings with Fontanella Umbria Rosso
Pairings that work perfectly with Fontanella Umbria Rosso
Original food and wine pairings with Fontanella Umbria Rosso
The Fontanella Umbria Rosso of Winery Goretti matches generally quite well with dishes of beef, pasta or veal such as recipes of southern beef meatballs, meat and cheese pie or stuffed veal breast.
Details and technical informations about Winery Goretti's Fontanella Umbria 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).
Last vintages of this wine
The best vintages of Fontanella Umbria Rosso from Winery Goretti are 2019, 2018, 2016, 2015 and 2008.
Informations about the Winery Goretti
The Winery Goretti is one of of the world's greatest estates. It offers 24 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
