
Winery Petricci e Del PiantaRosso Tramonto
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.

Taste structure of the Rosso Tramonto from the Winery Petricci e Del Pianta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Tramonto of Winery Petricci e Del Pianta in the region of Tuscany is a .
Food and wine pairings with Rosso Tramonto
Pairings that work perfectly with Rosso Tramonto
Original food and wine pairings with Rosso Tramonto
The Rosso Tramonto of Winery Petricci e Del Pianta matches generally quite well with dishes of beef, lamb or veal such as recipes of spit-turned boar leg (oven) with "automatic watering"., dad's lamb mouse or atriaux en sauce.
Details and technical informations about Winery Petricci e Del Pianta's Rosso Tramonto.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Rosso Tramonto from Winery Petricci e Del Pianta are 0
Informations about the Winery Petricci e Del Pianta
The Winery Petricci e Del Pianta is one of of the world's greatest estates. It offers 9 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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.














