Winery Podere MarellaSaltatempo
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Saltatempo from the Winery Podere Marella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saltatempo of Winery Podere Marella in the region of Umbria is a with a nice freshness.
Food and wine pairings with Saltatempo
Pairings that work perfectly with Saltatempo
Original food and wine pairings with Saltatempo
The Saltatempo of Winery Podere Marella matches generally quite well with dishes of beef, pasta or veal such as recipes of baked marrow bones, farfalle with gorgonzola or veal blanquette à l'ancienne.
Details and technical informations about Winery Podere Marella's Saltatempo.
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 Saltatempo from Winery Podere Marella are 2015
Informations about the Winery Podere Marella
The Winery Podere Marella is one of of the world's greatest estates. It offers 8 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
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.
