Winery Rubbia al ColleSuvereto
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 Suvereto from the Winery Rubbia al Colle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Suvereto of Winery Rubbia al Colle in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Suvereto
Pairings that work perfectly with Suvereto
Original food and wine pairings with Suvereto
The Suvereto of Winery Rubbia al Colle matches generally quite well with dishes of beef, lamb or veal such as recipes of harira de mamie (moroccan soup), lamb mouse with onions and red wine or veal paupiettes with white wine.
Details and technical informations about Winery Rubbia al Colle's Suvereto.
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 Suvereto from Winery Rubbia al Colle are 2015, 2014, 0
Informations about the Winery Rubbia al Colle
The Winery Rubbia al Colle is one of of the world's great estates. It offers 19 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
