Winery Poggio Santa MariaRosso
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 from the Winery Poggio Santa Maria
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Poggio Santa Maria in the region of Umbria is a .
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Poggio Santa Maria matches generally quite well with dishes of beef, pasta or veal such as recipes of dombrés and pig tails, goat cheese and spinach lasagne or moroccan style veal brochette.
Details and technical informations about Winery Poggio Santa Maria's Rosso.
Discover the grape variety: Cabernet-Dorsa
Very deeply coloured, structured reds with an inky robe, firm tannins and fresh acidity, with intense aromas of blackcurrant, blackberry, plum, pepper, spice and herbal blackcurrant-leaf notes. Dense palate, persistent finish. Grown in Germany (Württemberg, Palatinate, Rheinhessen) for modern-styled dry reds and blends seeking colour and substantial structure. German variety created in 1971 in Weinsberg, a cross of Dornfelder × Cabernet Sauvignon.
Last vintages of this wine
The best vintages of Rosso from Winery Poggio Santa Maria are 0, 2015
Informations about the Winery Poggio Santa Maria
The Winery Poggio Santa Maria is one of of the world's greatest estates. It offers 6 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
"Green heart" of Italy, cradle of Sagrantino: exceptional tannic red in Sagrantino di Montefalco DOCG, dense and concentrated with notes of blackberry, candied plum, liquorice, spice and leather, powerful tannins and long ageing. Suppler Sangiovese in blends, Cabernet and Merlot in Torgiano DOCG. Orvieto whites based on Grechetto and Trebbiano, full and almondy, from dry to sweet Muffato. ~13,000 ha between Tuscany and Lazio.
The word of the wine: Sulphites
Chemical compounds derived from sulphur (better known in the wine world as SO2) and used by winemakers for their antiseptic, antioxidant and antioxidant properties.
