Winery MabisSangiovese di Marco
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sangiovese di Marco from the Winery Mabis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese di Marco of Winery Mabis in the region of Emilia-Romagna is a .
Food and wine pairings with Sangiovese di Marco
Pairings that work perfectly with Sangiovese di Marco
Original food and wine pairings with Sangiovese di Marco
The Sangiovese di Marco of Winery Mabis matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish (anglerfish) à la sétoise, spaghetti with shrimp and cream or roast veal with caramelized carrots.
Details and technical informations about Winery Mabis's Sangiovese di Marco.
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
The best vintages of Sangiovese di Marco from Winery Mabis are 0, 2015
Informations about the Winery Mabis
The Winery Mabis is one of of the world's greatest estates. It offers 10 wines for sale in the of Rubicone to come and discover on site or to buy online.
The wine region of Rubicone
The wine region of Rubicone is located in the region of Emilia of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Biscardo or the Domaine Umberto Cesari produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Rubicone are Sangiovese, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Rubicone often reveals types of flavors of cherry, mocha or butter and sometimes also flavors of blueberry, minerality or red fruit.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
