Winery RiparbellaSangiovese Tre
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sangiovese Tre from the Winery Riparbella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese Tre of Winery Riparbella in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Sangiovese Tre
Pairings that work perfectly with Sangiovese Tre
Original food and wine pairings with Sangiovese Tre
The Sangiovese Tre of Winery Riparbella matches generally quite well with dishes of beef, lamb or veal such as recipes of beef in white wine, shish kebab or veal liver in vinegar.
Details and technical informations about Winery Riparbella's Sangiovese Tre.
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 Sangiovese Tre from Winery Riparbella are 0, 2015
Informations about the Winery Riparbella
The Winery Riparbella is one of of the world's greatest estates. It offers 11 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: Sulphites
Chemical compounds derived from sulphur (better known in the wine world as SO2) and used by winemakers for their antiseptic, antioxidant and antioxidant properties.
