Winery ParadisoneRosso di Montalcino
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso di Montalcino from the Winery Paradisone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso di Montalcino of Winery Paradisone in the region of Tuscany is a .
Food and wine pairings with Rosso di Montalcino
Pairings that work perfectly with Rosso di Montalcino
Original food and wine pairings with Rosso di Montalcino
The Rosso di Montalcino of Winery Paradisone matches generally quite well with dishes of beef, lamb or veal such as recipes of meat and goat pie, lamb tagine with honey and dried fruits or veal rouelle normande.
Details and technical informations about Winery Paradisone's Rosso di Montalcino.
Discover the grape variety: César
César noir is a grape variety that originated in France (Burgundy). 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 small bunches, and grapes of medium size. César noir can be found in several vineyards: South-West, Cognac, Bordeaux, Burgundy, Beaujolais, Provence & Corsica, Savoie & Bugey, Rhone Valley.
Last vintages of this wine
The best vintages of Rosso di Montalcino from Winery Paradisone are 0, 2009
Informations about the Winery Paradisone
The Winery Paradisone is one of of the world's greatest estates. It offers 6 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
