Winery RinaldiniMoro del Moro
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Moro del Moro of the Winery Rinaldini is in the top 10 of wines of Emilia-Romagna.
Taste structure of the Moro del Moro from the Winery Rinaldini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moro del Moro of Winery Rinaldini in the region of Emilia-Romagna is a powerful.
Wine flavors and olphactive analysis
On the nose the Moro del Moro of Winery Rinaldini in the region of Emilia-Romagna 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 Moro del Moro
Pairings that work perfectly with Moro del Moro
Original food and wine pairings with Moro del Moro
The Moro del Moro of Winery Rinaldini matches generally quite well with dishes of beef, pasta or lamb such as recipes of quick meatloaf, tagliatelle with foie gras or pasta with merguez.
Details and technical informations about Winery Rinaldini's Moro del Moro.
Discover the grape variety: Ancellotta
A very old grape variety that has been cultivated for a long time in the northern and central parts of Italy. It can also be found in Switzerland, Spain, Eastern Europe, Brazil, Argentina, ... little known in France.
Last vintages of this wine
The best vintages of Moro del Moro from Winery Rinaldini are 2009, 2008, 2012, 0 and 2007.
Informations about the Winery Rinaldini
The Winery Rinaldini is one of of the world's greatest estates. It offers 18 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
