Winery RuffinoRosatello Rosato
Pink wine
This wine is composed of 100% of the grape variety Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Rosatello Rosato of Winery Ruffino in the region of Tuscany often reveals types of flavors of citrus, peach or strawberries and sometimes also flavors of raspberry, orange or earth.
Food and wine pairings with Rosatello Rosato
Pairings that work perfectly with Rosatello Rosato
Original food and wine pairings with Rosatello Rosato
The Rosatello Rosato of Winery Ruffino matches generally quite well with dishes of beef, veal or pork such as recipes of beef with balsamic sauce, osso bucco milanese or beef bourguignon with cookéo.
Details and technical informations about Winery Ruffino's Rosatello Rosato.
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 Rosatello Rosato from Winery Ruffino are 2018, 2011, 2012, 2010 and 2009.
Informations about the Winery Ruffino
The Winery Ruffino is one of of the world's great estates. It offers 107 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
