Winery OpiciRubico (Straw)
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rubico (Straw) from the Winery Opici
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rubico (Straw) of Winery Opici in the region of Tuscany is a .
Food and wine pairings with Rubico (Straw)
Pairings that work perfectly with Rubico (Straw)
Original food and wine pairings with Rubico (Straw)
The Rubico (Straw) of Winery Opici matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish armorican style, lamb chops with honey and spices or breaded veal cutlets.
Details and technical informations about Winery Opici's Rubico (Straw).
Discover the grape variety: Arrouya
Arrouya noir is a grape variety that originated in France (Pyrénées-Atlantiques). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Arrouya noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Opici
The Winery Opici is one of of the world's greatest estates. It offers 7 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
