Winery MontaioncinoRosso Montaioncino
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso Montaioncino from the Winery Montaioncino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Montaioncino of Winery Montaioncino in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Rosso Montaioncino
Pairings that work perfectly with Rosso Montaioncino
Original food and wine pairings with Rosso Montaioncino
The Rosso Montaioncino of Winery Montaioncino matches generally quite well with dishes of beef, lamb or veal such as recipes of cicadas at the chib, lamb chops à la champvallon or express veal stew in a pressure cooker.
Details and technical informations about Winery Montaioncino's Rosso Montaioncino.
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 Rosso Montaioncino from Winery Montaioncino are 0
Informations about the Winery Montaioncino
The Winery Montaioncino is one of of the world's greatest estates. It offers 9 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
