Winery ManarolaSangiovese
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Sangiovese of Winery Manarola in the region of Vino da Tavola often reveals types of flavors of earth, red fruit or black fruit.
Food and wine pairings with Sangiovese
Pairings that work perfectly with Sangiovese
Original food and wine pairings with Sangiovese
The Sangiovese of Winery Manarola matches generally quite well with dishes of beef, veal or pork such as recipes of beef stew, paupiettes à la mérignicaise or lentils and morteau sausages.
Details and technical informations about Winery Manarola's Sangiovese.
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 Sangiovese from Winery Manarola are 2015, 0, 2016
Informations about the Winery Manarola
The Winery Manarola is one of of the world's greatest estates. It offers 2 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.
The word of the wine: Turbidity
The state of a cloudy wine, due to the presence of colloidal suspensions that prevent the passage of light.
