Winery Mulinari L'Aietta - Curve di Livello Sangivese Roasto

Winery Mulinari L'AiettaCurve di Livello Sangivese Roasto

4.1
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Curve di Livello Sangivese Roasto of Winery Mulinari L'Aietta is a pink wine from the region of Toscane.
This wine generally goes well with pork, poultry or beef.

Details and technical informations about Winery Mulinari L'Aietta's Curve di Livello Sangivese Roasto.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14°
Allergens
Contains sulfites

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

Curve di Livello Sangivese Roasto - 2016
In the top 100 of of Toscane wines
Average rating: 4.311110

The best vintages of Curve di Livello Sangivese Roasto from Winery Mulinari L'Aietta are 2016

Informations about the Winery Mulinari L'Aietta

The winery offers 7 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Toscane
Find the Winery Mulinari L'Aietta on Facebook

The Winery Mulinari L'Aietta 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.

Top wine Toscane
In the top 55000 of of Italy wines
In the top 10000 of of Toscane wines
In the top 10000 of pink wines
In the top 300000 wines of the world

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.

News related to this wine

The Mâcon plus appellation seen by Charles Lamboley

Charles Lamboley, marketing and communication director from Vignerons des Terres Secrètes, explains the differences between the appellation Mâcon-Villages and Mâcon plus a geographical denomination. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of t ...

The Rully appellation seen by Felix Debavelaere

Felix Debavelaere, from Domaine Rois Mages mentions the different personnalities of the Rully appellation. It is not easy to put it in a single box, not only because it can be produced in red and white but also because the wines can show different characters according to where the vines are planted. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 2021). Our social media: Facebook: https://www.facebook.com/BourgogneWines​ Twitter: https://twitter.com/Bourgo ...

The Chablis vineyard and the transition to sustainable practices

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 5-minute clip, the speakers discuss organic wines and the movement towards more environmentally friendly practices. #Chablis #PureChablis ...

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.

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