Winery Podere MorazzanoRibuio
Red wine
This wine is a blend of 3 varietals which are the Petit Verdot, the Sangiovese and the Merlot.
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 Ribuio from the Winery Podere Morazzano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ribuio of Winery Podere Morazzano in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Ribuio
Pairings that work perfectly with Ribuio
Original food and wine pairings with Ribuio
The Ribuio of Winery Podere Morazzano matches generally quite well with dishes of beef, lamb or veal such as recipes of melt-in-the-mouth pork tenderloin casserole, steamed lamb shoulder with cumin and coriander or veal chop with rosemary.
Details and technical informations about Winery Podere Morazzano's Ribuio.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Last vintages of this wine
The best vintages of Ribuio from Winery Podere Morazzano are 2013, 2011, 2015, 0 and 2012.
Informations about the Winery Podere Morazzano
The Winery Podere Morazzano is one of of the world's greatest estates. It offers 3 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
