Winery Marco ColicchioDelica Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Delica Rosso from the Winery Marco Colicchio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Delica Rosso of Winery Marco Colicchio in the region of Lazio is a .
Food and wine pairings with Delica Rosso
Pairings that work perfectly with Delica Rosso
Original food and wine pairings with Delica Rosso
The Delica Rosso of Winery Marco Colicchio matches generally quite well with dishes of beef, pasta or veal such as recipes of enchiladas franchouillards, spaghetti neapolitan style or chicken bonne femme.
Details and technical informations about Winery Marco Colicchio's Delica Rosso.
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 Delica Rosso from Winery Marco Colicchio are 0
Informations about the Winery Marco Colicchio
The Winery Marco Colicchio is one of of the world's greatest estates. It offers 5 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Load shedding
Unlike pumping over, the liquid part is completely removed from the tank before being poured over the marc. This allows for a better mixing of the solid particles and the juice.
