Winery I SabbioniOriolo Sangiovese
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Oriolo Sangiovese of the Winery I Sabbioni is in the top 20 of wines of Sangiovese di Romagna.
Taste structure of the Oriolo Sangiovese from the Winery I Sabbioni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Oriolo Sangiovese of Winery I Sabbioni in the region of Emilia-Romagna is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Oriolo Sangiovese
Pairings that work perfectly with Oriolo Sangiovese
Original food and wine pairings with Oriolo Sangiovese
The Oriolo Sangiovese of Winery I Sabbioni matches generally quite well with dishes of beef, pasta or lamb such as recipes of provencal stew, risotto of coquillettes with chorizo or lamb tagine with dried fruits.
Details and technical informations about Winery I Sabbioni's Oriolo 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 Oriolo Sangiovese from Winery I Sabbioni are 2015, 2016, 0
Informations about the Winery I Sabbioni
The Winery I Sabbioni is one of of the world's greatest estates. It offers 5 wines for sale in the of Sangiovese di Romagna to come and discover on site or to buy online.
The wine region of Sangiovese di Romagna
The wine region of Sangiovese di Romagna is located in the region of Romagna of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Umberto Cesari or the Domaine Ferrucci produce mainly wines red. The most planted grape varieties in the region of Sangiovese di Romagna are Sangiovese, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Sangiovese di Romagna often reveals types of flavors of cherry, cola or vanilla and sometimes also flavors of coffee, chocolate or red cherry.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
