Winery Monte SchiavoEsino Rosso
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Esino Rosso from the Winery Monte Schiavo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Esino Rosso of Winery Monte Schiavo in the region of Marches is a .
Food and wine pairings with Esino Rosso
Pairings that work perfectly with Esino Rosso
Original food and wine pairings with Esino Rosso
The Esino Rosso of Winery Monte Schiavo matches generally quite well with dishes of beef, pasta or veal such as recipes of beef fillet in a crust, chinese chicken soup or milanese cutlets like in italy.
Details and technical informations about Winery Monte Schiavo's Esino 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 Esino Rosso from Winery Monte Schiavo are 2009
Informations about the Winery Monte Schiavo
The Winery Monte Schiavo is one of of the world's great estates. It offers 24 wines for sale in the of Esino to come and discover on site or to buy online.
The wine region of Esino
The wine region of Esino is located in the region of Marches of Italy. Wineries and vineyards like the Domaine Terre Monte Schiavo or the Domaine Palazzo Censi Buffarini produce mainly wines red and white. The most planted grape varieties in the region of Esino are Merlot, Sangiovese and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. In the mouth of Esino is a with a nice freshness.
The wine region of Marches
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
News related to this wine
An overview of Saint-Véran appellation
Let’s have a look at Saint-Véran vineyard and discover the magnificent and very diverse landscapes of this appellation situated in the South of Bourgogne. Saint-Véran is one of the 5 Village appellations with Pouilly-Fuissé, Pouilly-Vinzelles, Pouilly-Loché and Viré-Clessé. Like them, it produces only white wines from the Chardonnay grape. What makes it special is that the vineyard is cut in two dinstinct parts by the vineyard of Pouilly-Fuissé. As anywhere else in the vineyard in Bourgogn ...
Chablis wines with Joe Fattorini in The Wine Show @Home
In this first episode of a series dedicated to Chablis wines on @The Wine Show @Home, wine expert and TV host Joe Fattorini introduces the vineyards and the wines of Chablis through a tasting of three wines: a Petit Chablis, a Chablis and a Chablis Premier Cru. #PureChablis #BourgogneWines #Chablis ...
At the heart of the Mâcon terroir
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
