Winery MaceaFuorizona Rugiagli
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 Fuorizona Rugiagli from the Winery Macea
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fuorizona Rugiagli of Winery Macea in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Fuorizona Rugiagli of Winery Macea in the region of Tuscany often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit or dried fruit.
Food and wine pairings with Fuorizona Rugiagli
Pairings that work perfectly with Fuorizona Rugiagli
Original food and wine pairings with Fuorizona Rugiagli
The Fuorizona Rugiagli of Winery Macea matches generally quite well with dishes of beef, lamb or veal such as recipes of fillet of beef with morels, shish kebab or casserons in the country style.
Details and technical informations about Winery Macea's Fuorizona Rugiagli.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). 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 to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Fuorizona Rugiagli from Winery Macea are 2010, 2012, 2009, 0 and 2013.
Informations about the Winery Macea
The Winery Macea is one of of the world's greatest estates. It offers 11 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
