Winery Villa a SestaRipaltella Chianti Colli Aretini
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ripaltella Chianti Colli Aretini from the Winery Villa a Sesta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ripaltella Chianti Colli Aretini of Winery Villa a Sesta in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Ripaltella Chianti Colli Aretini
Pairings that work perfectly with Ripaltella Chianti Colli Aretini
Original food and wine pairings with Ripaltella Chianti Colli Aretini
The Ripaltella Chianti Colli Aretini of Winery Villa a Sesta matches generally quite well with dishes of beef, veal or poultry such as recipes of beef bourguignon with tomato, potjevleesch or croque madame.
Details and technical informations about Winery Villa a Sesta's Ripaltella Chianti Colli Aretini.
Discover the grape variety: Rondinella
Light, fruity reds with a pale robe, discreet tannins and fresh acidity, showing aromas of red cherry, wild strawberry, gentle spice and herbal notes. A faithful companion to Corvina in the typical Valpolicella blends: fresh, gulpable Bardolino DOC, Valpolicella DOC, concentrated Amarone DOCG and sweet Recioto DOCG. A productive autochthonous variety from Veneto.
Last vintages of this wine
The best vintages of Ripaltella Chianti Colli Aretini from Winery Villa a Sesta are 0, 2009
Informations about the Winery Villa a Sesta
The Winery Villa a Sesta is one of of the world's greatest estates. It offers 11 wines for sale in the of Chianti Colli Aretini to come and discover on site or to buy online.
The wine region of Chianti Colli Aretini
DOCG sub-zone of Chianti in the province of Arezzo (eastern Tuscany, Arno valley up to 300 m, clay-limestone soils less complex than neighbouring sub-zones, Mediterranean climate with warm summers and mild winters). Sangiovese as signature red (≥70%) — lighter body and higher acidity than average Chianti, fresh cherry and violet. Autochthonous Canaiolo and Colorino as complements; Cabernet Sauvignon, Cabernet Franc, Trebbiano and Malvasia also permitted.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
