Winery Podere Pellicciano AgrisoleMafefa Rosato
Pink wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Mafefa Rosato of Winery Podere Pellicciano Agrisole in the region of Tuscany often reveals types of flavors of red fruit.
Food and wine pairings with Mafefa Rosato
Pairings that work perfectly with Mafefa Rosato
Original food and wine pairings with Mafefa Rosato
The Mafefa Rosato of Winery Podere Pellicciano Agrisole matches generally quite well with dishes of beef, veal or pork such as recipes of beef pot au feu (grandma's style), pork cheeks with cider and honey or special' tagliatelle carbonara.
Details and technical informations about Winery Podere Pellicciano Agrisole's Mafefa Rosato.
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 Mafefa Rosato from Winery Podere Pellicciano Agrisole are 0, 2018
Informations about the Winery Podere Pellicciano Agrisole
The Winery Podere Pellicciano Agrisole is one of of the world's greatest estates. It offers 17 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
