Winery Petra BiancaVinti Legna Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Vinti Legna Rouge of the Winery Petra Bianca is in the top 10 of wines of Figari.
Food and wine pairings with Vinti Legna Rouge
Pairings that work perfectly with Vinti Legna Rouge
Original food and wine pairings with Vinti Legna Rouge
The Vinti Legna Rouge of Winery Petra Bianca matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fresh sausage, lamb biryani or scallops with coconut cream.
Details and technical informations about Winery Petra Bianca's Vinti Legna Rouge.
Discover the grape variety: Nielluccio
Structured and elegant reds with a deep ruby colour, firm tannins and lively acidity, on aromas of cherry, plum, garrigue, Mediterranean herbs (myrtle, rosemary), spices and balsamic notes. Fine ageing potential. The absolute star of Patrimonio AOC on the clay-limestone marls of northern Corsica, a pillar of Ajaccio AOC and the island's reds. Genetically identical to Tuscan Sangiovese, brought to Corsica in the 18th century by the Genoese.
Last vintages of this wine
The best vintages of Vinti Legna Rouge from Winery Petra Bianca are 2014, 2007, 2015, 2008 and 2011.
Informations about the Winery Petra Bianca
The Winery Petra Bianca is one of of the world's greatest estates. It offers 14 wines for sale in the of Figari to come and discover on site or to buy online.
The wine region of Figari
AOC in southern Corse-du-Sud (1976), one of the island's oldest vineyards (5th c. BC), granite plain swept by westerly winds, dry Mediterranean climate. Sciaccarellu and Niellucciu are the signature native reds — Sciaccarellu (meaning "crunchy") with red fruits, garrigue, pepper and spiced notes, supple tannins; Niellucciu firmer with black fruits and fleshy tannins. Syrah as a complement.
The wine region of Corsica
Mediterranean island wine region with a triple native face, ~8,000 ha. Niellucciu signature (cousin of Sangiovese) dominates Patrimonio: structured reds with signature notes of black cherry, garrigue, maquis, spices and leather, firm tannins and sun-drenched mouth. Sciaccarellu (min. 60% in Ajaccio) lighter and peppery (strawberry, wild herbs).
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
