Winery RossettiCorte al Passo Montecarlo Rosso
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
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 Corte al Passo Montecarlo Rosso from the Winery Rossetti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Corte al Passo Montecarlo Rosso of Winery Rossetti in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Corte al Passo Montecarlo Rosso
Pairings that work perfectly with Corte al Passo Montecarlo Rosso
Original food and wine pairings with Corte al Passo Montecarlo Rosso
The Corte al Passo Montecarlo Rosso of Winery Rossetti matches generally quite well with dishes of beef, lamb or veal such as recipes of chicken, beef and lamb couscous (morocco), pastillas with lamb and apricots or chicken breast with curry and mushrooms.
Details and technical informations about Winery Rossetti's Corte al Passo Montecarlo Rosso.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Corte al Passo Montecarlo Rosso from Winery Rossetti are 0
Informations about the Winery Rossetti
The Winery Rossetti is one of of the world's great estates. It offers 16 wines for sale in the of Montecarlo to come and discover on site or to buy online.
The wine region of Montecarlo
Tuscan DOC (1969) on hills north-east of Lucca between the Apennines and Mediterranean, varied soils, temperate climate. Original Bianco blending Trebbiano (40-60%) with Sémillon, Pinot Grigio, Pinot Bianco, Vermentino, Sauvignon and Roussanne: dry and delicate with citrus, white flowers, apple and mineral hints, fine balance — rare international blend in Tuscany. Sangiovese-led Rosso (50-75%) with Canaiolo, Ciliegiolo and Cabernet: bright ruby, fruity and sapid.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Olfaction
Perception of odours and aromas by the olfactory bulb. Retroolfaction is the same phenomenon inside the mouth via the retronasal route.
