Winery RiccioniUmbria Rosso Cervinaia
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Umbria Rosso Cervinaia from the Winery Riccioni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Umbria Rosso Cervinaia of Winery Riccioni in the region of Umbria is a powerful.
Food and wine pairings with Umbria Rosso Cervinaia
Pairings that work perfectly with Umbria Rosso Cervinaia
Original food and wine pairings with Umbria Rosso Cervinaia
The Umbria Rosso Cervinaia of Winery Riccioni matches generally quite well with dishes of beef, pasta or veal such as recipes of beef miroton, fettuccine with cream and cheese or sot- l- leaves.
Details and technical informations about Winery Riccioni's Umbria Rosso Cervinaia.
Discover the grape variety: Ortega
An intraspecific cross between Müller-Thurgau and Siegerrebe obtained in 1948 by Hans Breider (1908-1960) at the Bavarian Research Station for Viticulture and Horticulture in Veitsnöchheim (Germany). Almost unknown in France, it can be found in Germany, Belgium, England, the United States and Canada. Its early maturity and muscatel taste have sometimes led to it being offered as a table grape on market stalls.
Last vintages of this wine
The best vintages of Umbria Rosso Cervinaia from Winery Riccioni are 0, 2014
Informations about the Winery Riccioni
The Winery Riccioni 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
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
