Winery MonterossoRubino Croatina Dolce
Sweet wine
In the mouth this sweet wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Rubino Croatina Dolce from the Winery Monterosso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rubino Croatina Dolce of Winery Monterosso in the region of Lombardia is a powerful.
Food and wine pairings with Rubino Croatina Dolce
Pairings that work perfectly with Rubino Croatina Dolce
Original food and wine pairings with Rubino Croatina Dolce
The Rubino Croatina Dolce of Winery Monterosso matches generally quite well with dishes of beef, pasta or lamb such as recipes of shepherd's pie (potatoes, beef, carrots, bacon), pasta with auvergne blue cheese or berber giblet frying pan.
Details and technical informations about Winery Monterosso's Rubino Croatina Dolce.
Discover the grape variety: Molinera gorda
An ancient table grape of Spanish origin. Little known in France, it can still be found in Italy, Australia, the United States (California), Mexico where it is grown in pergolas, etc. It should not be confused with the molinara grown and known in Italy.
Last vintages of this wine
The best vintages of Rubino Croatina Dolce from Winery Monterosso are 0
Informations about the Winery Monterosso
The Winery Monterosso is one of of the world's great estates. It offers 24 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
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.
