Winery Corte MediceaAristeo
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 powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Aristeo from the Winery Corte Medicea
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aristeo of Winery Corte Medicea in the region of Tuscany is a powerful.
Wine flavors and olphactive analysis
On the nose the Aristeo of Winery Corte Medicea in the region of Tuscany often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Aristeo
Pairings that work perfectly with Aristeo
Original food and wine pairings with Aristeo
The Aristeo of Winery Corte Medicea matches generally quite well with dishes of beef, lamb or veal such as recipes of beef fillet in a crust, thomas's shoulder of lamb or alsatian fondue.
Details and technical informations about Winery Corte Medicea's Aristeo.
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 Aristeo from Winery Corte Medicea are 2016, 2013, 2012, 0 and 2011.
Informations about the Winery Corte Medicea
The Winery Corte Medicea is one of of the world's greatest estates. It offers 14 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
