Winery MetinellaRossorosso Cabernet Rosso
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 veal.
Taste structure of the Rossorosso Cabernet Rosso from the Winery Metinella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rossorosso Cabernet Rosso of Winery Metinella in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Rossorosso Cabernet Rosso
Pairings that work perfectly with Rossorosso Cabernet Rosso
Original food and wine pairings with Rossorosso Cabernet Rosso
The Rossorosso Cabernet Rosso of Winery Metinella matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tournedos with boursin, crusted lamb fillets with sweet spices or roast pork with onions and honey.
Details and technical informations about Winery Metinella's Rossorosso Cabernet Rosso.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Rossorosso Cabernet Rosso from Winery Metinella are 2015, 0
Informations about the Winery Metinella
The Winery Metinella is one of of the world's greatest estates. It offers 8 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
