Winery MontemelinoGrappolo Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Grappolo Rosso from the Winery Montemelino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grappolo Rosso of Winery Montemelino in the region of Umbria is a .
Food and wine pairings with Grappolo Rosso
Pairings that work perfectly with Grappolo Rosso
Original food and wine pairings with Grappolo Rosso
The Grappolo Rosso of Winery Montemelino matches generally quite well with dishes of beef, pasta or veal such as recipes of blanquette of monkfish with small vegetables, macaroni and cheese or express veal stew in a pressure cooker.
Details and technical informations about Winery Montemelino's Grappolo 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 Grappolo Rosso from Winery Montemelino are 2012, 0, 2013
Informations about the Winery Montemelino
The Winery Montemelino is one of of the world's greatest estates. It offers 11 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
