Winery Contrada d'EsteSangiovese Di Romagna
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sangiovese Di Romagna from the Winery Contrada d'Este
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese Di Romagna of Winery Contrada d'Este in the region of Emilia-Romagna is a .
Food and wine pairings with Sangiovese Di Romagna
Pairings that work perfectly with Sangiovese Di Romagna
Original food and wine pairings with Sangiovese Di Romagna
The Sangiovese Di Romagna of Winery Contrada d'Este matches generally quite well with dishes of beef, pasta or veal such as recipes of small stuffed fish from nice, pasta with chicken or osso bucco milanese.
Details and technical informations about Winery Contrada d'Este's Sangiovese Di Romagna.
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 Di Romagna from Winery Contrada d'Este are 0
Informations about the Winery Contrada d'Este
The Winery Contrada d'Este is one of of the world's greatest estates. It offers 3 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
