Winery Sono MontenidoliColorino Rosso
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Colorino Rosso from the Winery Sono Montenidoli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colorino Rosso of Winery Sono Montenidoli in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Colorino Rosso of Winery Sono Montenidoli in the region of Tuscany often reveals types of flavors of cherry, earthy or earth and sometimes also flavors of oak, red fruit or black fruit.
Food and wine pairings with Colorino Rosso
Pairings that work perfectly with Colorino Rosso
Original food and wine pairings with Colorino Rosso
The Colorino Rosso of Winery Sono Montenidoli matches generally quite well with dishes of beef, lamb or veal such as recipes of stuffed peppers, rack of lamb in a salt crust or veal shank in a pot au feu with star anise.
Details and technical informations about Winery Sono Montenidoli's Colorino Rosso.
Discover the grape variety: Argant
An ancient grape variety cultivated in Franche-Comté that has now almost disappeared. It was also found in Germany, Austria, Spain, etc. Genetic analyses show it to be related to Caesar. It should not be confused with bruneau noir, which has the synonym argant.
Last vintages of this wine
The best vintages of Colorino Rosso from Winery Sono Montenidoli are 2014, 2011, 2016, 2013
Informations about the Winery Sono Montenidoli
The Winery Sono Montenidoli is one of of the world's great estates. It offers 12 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
