Winery Duca di SaragnanoSognomio Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sognomio Rosso from the Winery Duca di Saragnano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sognomio Rosso of Winery Duca di Saragnano in the region of Tuscany is a .
Food and wine pairings with Sognomio Rosso
Pairings that work perfectly with Sognomio Rosso
Original food and wine pairings with Sognomio Rosso
The Sognomio Rosso of Winery Duca di Saragnano matches generally quite well with dishes of beef, lamb or veal such as recipes of tunisian molokheya, lamb stew with yoghurt and coriander or sauté of doe stroganoff.
Details and technical informations about Winery Duca di Saragnano's Sognomio 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 Sognomio Rosso from Winery Duca di Saragnano are 2018, 0, 2017
Informations about the Winery Duca di Saragnano
The Winery Duca di Saragnano is one of of the world's great estates. It offers 42 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
