Winery Petricci e Del PiantaRosso Tramonto
Red wine
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 ramen burger, lamb collar with mustard or veal escalope with marsala.
Details and technical informations about Winery Petricci e Del Pianta's Rosso Tramonto.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
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
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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
