Winery Fattoria QuerciarossaFulgente Rosso
Red wine
This wine is a blend of 3 varietals which are the Ciliegiolo, the Sangiovese and the Teroldego.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Fulgente Rosso from the Winery Fattoria Querciarossa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fulgente Rosso of Winery Fattoria Querciarossa in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Fulgente Rosso of Winery Fattoria Querciarossa in the region of Tuscany often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Fulgente Rosso
Pairings that work perfectly with Fulgente Rosso
Original food and wine pairings with Fulgente Rosso
The Fulgente Rosso of Winery Fattoria Querciarossa matches generally quite well with dishes of beef, lamb or veal such as recipes of pasta al forno (baked pasta), rack of lamb with antiboise sauce or caramelized lamb mice.
Details and technical informations about Winery Fattoria Querciarossa's Fulgente Rosso.
Discover the grape variety: Ciliegiolo
It is believed to be of Spanish origin. Today it is very present in Tuscany and in many other Italian regions where it is often blended with sangiovese to produce the famous Chianti. According to recent genetic analysis, it is the father of the said sangiovese, its mother being an almost unknown variety called calabrese di Montenuovo. - Synonymy: ciliegino, ciregiuolo or cireguoli, aleatico di spagna (for all the synonyms of the grape varieties, click here!). - Description: medium to large bunches, cylindrical-conical, winged, compact, strong medium-sized stalks with very little lignification; medium-sized, round berries, skin of medium thickness, very bluish-black with sometimes purplish reflections, juicy pulp. - Production potential: buds early in the year, only a few days after Chasselas. It is particularly fond of not too poor hillside soils. Vigorous, productive and regular, it should however be pruned in relation to the fact that its base eyes are not very fertile. Sensitive to wind, mildew, powdery mildew, acid rot and grey rot. Resistant to drought. Ripening 2nd period late. - Wine type/flavours: gives a full and supple wine with soft tannins, rich in alcohol, of a more or less dark ruby colour with in some cases purplish tints. Aromas of cinnamon, cherry, blueberry, spicy notes, plum, fresh grapes, liquorice, tobacco, vanilla, ... .
Last vintages of this wine
The best vintages of Fulgente Rosso from Winery Fattoria Querciarossa are 2014, 2011, 0, 2006
Informations about the Winery Fattoria Querciarossa
The Winery Fattoria Querciarossa is one of of the world's greatest estates. It offers 13 wines for sale in the of Morellino di Scansano to come and discover on site or to buy online.
The wine region of Morellino di Scansano
The wine region of Morellino di Scansano is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Villa Acquaviva or the Domaine Alberese produce mainly wines red and white. The most planted grape varieties in the region of Morellino di Scansano are Sangiovese, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Morellino di Scansano often reveals types of flavors of cherry, rosemary or spices and sometimes also flavors of ripe blackberries, black fruit or floral.
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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
