Winery MaselliBrunello Di Montalcino
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Brunello Di Montalcino from the Winery Maselli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brunello Di Montalcino of Winery Maselli in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Brunello Di Montalcino
Pairings that work perfectly with Brunello Di Montalcino
Original food and wine pairings with Brunello Di Montalcino
The Brunello Di Montalcino of Winery Maselli matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of simple baked roast beef, lamb colombo or rabbit with marengo sauce.
Details and technical informations about Winery Maselli's Brunello Di Montalcino.
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 Brunello Di Montalcino from Winery Maselli are 2013, 2005, 0
Informations about the Winery Maselli
The Winery Maselli is one of of the world's greatest estates. It offers 2 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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
