Winery RicasoliBrolio Rosé Firenze
Pink wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Brolio Rosé Firenze
Pairings that work perfectly with Brolio Rosé Firenze
Original food and wine pairings with Brolio Rosé Firenze
The Brolio Rosé Firenze of Winery Ricasoli matches generally quite well with dishes of beef, veal or pork such as recipes of traditional hungarian goulash, veal chop with rosemary or flamenkuche express.
Details and technical informations about Winery Ricasoli's Brolio Rosé Firenze.
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 Brolio Rosé Firenze from Winery Ricasoli are 2012, 0
Informations about the Winery Ricasoli
The Winery Ricasoli is one of of the world's great estates. It offers 70 wines for sale in the of Tuscany to come and discover on site or to buy online.
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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
