Winery Marco Colicchio - Rosso II

Winery Marco ColicchioRosso II

The Rosso II of Winery Marco Colicchio is a wine from the region of Lazio.
This wine generally goes well with
The Rosso II of the Winery Marco Colicchio is in the top 0 of wines of Lazio.

Details and technical informations about Winery Marco Colicchio's Rosso II.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Siroka Melniska

Structured, intensely coloured reds with excellent ageing potential, with a deep purple colour, firm tannins and an ample palate, with signature aromas of black fruits (blackberry, plum), spices, tobacco and leather notes. Powerful Balkan profile. Star of the Melnik vineyard in the south-west of the country, it produces the best long-ageing reds of Bulgaria. Indigenous Bulgarian black variety grown in the sunny Melnik region.

Informations about the Winery Marco Colicchio

The winery offers 6 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in Latium
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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.

Top wine Lazio
In the top 150000 of of Italy wines
In the top 2000 of of Lazio wines
In the top 350000 of wines
In the top 650000 wines of the world

The wine region of Lazio

Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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