Winery Marchesato degli AleramiciIl RossoBlù
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Il RossoBlù from the Winery Marchesato degli Aleramici
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il RossoBlù of Winery Marchesato degli Aleramici in the region of Toscane is a .
Food and wine pairings with Il RossoBlù
Pairings that work perfectly with Il RossoBlù
Original food and wine pairings with Il RossoBlù
The Il RossoBlù of Winery Marchesato degli Aleramici matches generally quite well with dishes of beef, lamb or veal such as recipes of oxtail confit in red wine, lamb tagine with broad beans or gizzards in sauce.
Details and technical informations about Winery Marchesato degli Aleramici's Il RossoBlù.
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).
Informations about the Winery Marchesato degli Aleramici
The Winery Marchesato degli Aleramici is one of of the world's greatest estates. It offers 8 wines for sale in the of Toscane to come and discover on site or to buy online.
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
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The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.