Winery I MandorliAleato Rosso
Red wine
This wine is a blend of 2 varietals which are the Aléatico and the Sangiovese.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Aleato Rosso from the Winery I Mandorli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aleato Rosso of Winery I Mandorli in the region of Toscane is a .
Food and wine pairings with Aleato Rosso
Pairings that work perfectly with Aleato Rosso
Original food and wine pairings with Aleato Rosso
The Aleato Rosso of Winery I Mandorli matches generally quite well with dishes of beef, lamb or veal such as recipes of baked lasagna, lamb tagine with prunes or veal curry.
Details and technical informations about Winery I Mandorli's Aleato Rosso.
Discover the grape variety: Aléatico
Aleatico noir is a grape variety originating from Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Aléatico noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery I Mandorli
The Winery I Mandorli is one of of the world's greatest estates. It offers 7 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
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The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
