Winery RuffinSangiovese Syrah Merlot Il Ducale Toscana
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Sangiovese Syrah Merlot Il Ducale Toscana
Pairings that work perfectly with Sangiovese Syrah Merlot Il Ducale Toscana
Original food and wine pairings with Sangiovese Syrah Merlot Il Ducale Toscana
The Sangiovese Syrah Merlot Il Ducale Toscana of Winery Ruffin matches generally quite well with dishes of beef, lamb or veal such as recipes of navarin of lamb, mediterranean lamb necklace or stuffed quails.
Details and technical informations about Winery Ruffin's Sangiovese Syrah Merlot Il Ducale Toscana.
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 Syrah Merlot Il Ducale Toscana from Winery Ruffin are 0, 2012
Informations about the Winery Ruffin
The Winery Ruffin is one of of the world's greatest estates. It offers 1 wines for sale in the of Champagne to come and discover on site or to buy online.
The wine region of Champagne
Champagne is the name of the world's most famous Sparkling wine, the appellation under which it is sold and the French wine region from which it comes. Although it has been used to refer to sparkling wines around the world - a point of controversy and legal wrangling in recent decades - Champagne is a legally controlled and restricted name. See the labels of Champagne wines. The fame and success of Champagne is, of course, the product of many Complex factors.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
