Winery RibusieriLe Maciole
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Le Maciole from the Winery Ribusieri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Maciole of Winery Ribusieri in the region of Toscane is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Le Maciole of Winery Ribusieri in the region of Toscane often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Le Maciole
Pairings that work perfectly with Le Maciole
Original food and wine pairings with Le Maciole
The Le Maciole of Winery Ribusieri matches generally quite well with dishes of beef, lamb or veal such as recipes of beef strogonoff, sauté of lamb with curry or braised veal heart with carrots.
Details and technical informations about Winery Ribusieri's Le Maciole.
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 Le Maciole from Winery Ribusieri are 2018, 2017, 2016, 2015 and 2012.
Informations about the Winery Ribusieri
The Winery Ribusieri is one of of the world's greatest estates. It offers 4 wines for sale in the of Montecucco to come and discover on site or to buy online.
The wine region of Montecucco
The wine region of Montecucco is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Amantis or the Domaine Azienda Biologica Basile produce mainly wines red, white and pink. The most planted grape varieties in the region of Montecucco are Sangiovese, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Montecucco often reveals types of flavors of cherry, vegetal or cinnamon and sometimes also flavors of cheese, dark fruit or grass.
The wine region of Toscane
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.
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The word of the wine: Female
Characterizes wines whose pleasantness results from elegance and finesse rather than power.
