Winery Castello di Ripa d'OrciaRipagrande
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 poultry, beef or veal.
Taste structure of the Ripagrande from the Winery Castello di Ripa d'Orcia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ripagrande of Winery Castello di Ripa d'Orcia in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Ripagrande
Pairings that work perfectly with Ripagrande
Original food and wine pairings with Ripagrande
The Ripagrande of Winery Castello di Ripa d'Orcia matches generally quite well with dishes of beef, lamb or veal such as recipes of lomo saltado, lamb chops with honey and spices or simple veal sauté.
Details and technical informations about Winery Castello di Ripa d'Orcia's Ripagrande.
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 Ripagrande from Winery Castello di Ripa d'Orcia are 2012, 2015, 2014, 0 and 2013.
Informations about the Winery Castello di Ripa d'Orcia
The Winery Castello di Ripa d'Orcia is one of of the world's greatest estates. It offers 8 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
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.
The word of the wine: Burned
Qualifier, sometimes equivocal, of various odors, ranging from caramel to burnt wood.
