Winery LumaviteVidacilius Marche Rosso
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vidacilius Marche Rosso from the Winery Lumavite
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vidacilius Marche Rosso of Winery Lumavite in the region of Marche is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Vidacilius Marche Rosso
Pairings that work perfectly with Vidacilius Marche Rosso
Original food and wine pairings with Vidacilius Marche Rosso
The Vidacilius Marche Rosso of Winery Lumavite matches generally quite well with dishes of beef, pasta or veal such as recipes of picadillo, fried rice noodles with chicken or veal head with vinaigrette.
Details and technical informations about Winery Lumavite's Vidacilius Marche Rosso.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Vidacilius Marche Rosso from Winery Lumavite are 2012, 2010, 2011, 0 and 2013.
Informations about the Winery Lumavite
The Winery Lumavite is one of of the world's greatest estates. It offers 10 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
