Winery PolitiCase di Terra Rosso
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Case di Terra Rosso from the Winery Politi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Case di Terra Rosso of Winery Politi in the region of Marche is a with a nice balance between acidity and tannins.
Food and wine pairings with Case di Terra Rosso
Pairings that work perfectly with Case di Terra Rosso
Original food and wine pairings with Case di Terra Rosso
The Case di Terra Rosso of Winery Politi matches generally quite well with dishes of beef, pasta or veal such as recipes of marinated shrimp skewers with garlic, spaghetti neapolitan style or stuffed cutlets.
Details and technical informations about Winery Politi's Case di Terra Rosso.
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 Case di Terra Rosso from Winery Politi are 2015, 0, 2018
Informations about the Winery Politi
The Winery Politi is one of of the world's greatest estates. It offers 2 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
