Winery Monte SchiavoRosso Piceno
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso Piceno from the Winery Monte Schiavo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Piceno of Winery Monte Schiavo in the region of Marche is a with a nice freshness.
Food and wine pairings with Rosso Piceno
Pairings that work perfectly with Rosso Piceno
Original food and wine pairings with Rosso Piceno
The Rosso Piceno of Winery Monte Schiavo matches generally quite well with dishes of beef, pasta or veal such as recipes of stuffed beef rolls, spaghetti with shrimp and cream or cordon bleu with veal and cured ham.
Details and technical informations about Winery Monte Schiavo's Rosso Piceno.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Rosso Piceno from Winery Monte Schiavo are 2015, 0, 2014
Informations about the Winery Monte Schiavo
The Winery Monte Schiavo is one of of the world's greatest estates. It offers 24 wines for sale in the of Rosso Piceno to come and discover on site or to buy online.
The wine region of Rosso Piceno
DOC of the Marche on the Adriatic hills, a blend of two Italian native grapes. Accessible and structured reds with signature notes of black cherry, blackberry, plum, violet, Mediterranean herbs and a spicy touch, round tannins and a generous palate — Montepulciano (35-85%) gives backbone, Sangiovese (15-50%) elegance and fruit. Superiore version more complex (min. 12 months ageing).
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
