Winery San MarcoRomæ Roma Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Romæ Roma Rosso of the Winery San Marco is in the top 10 of wines of Lazio.
Taste structure of the Romæ Roma Rosso from the Winery San Marco
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Romæ Roma Rosso of Winery San Marco in the region of Lazio is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Romæ Roma Rosso of Winery San Marco in the region of Lazio often reveals types of flavors of earth, oak.
Food and wine pairings with Romæ Roma Rosso
Pairings that work perfectly with Romæ Roma Rosso
Original food and wine pairings with Romæ Roma Rosso
The Romæ Roma Rosso of Winery San Marco matches generally quite well with dishes of beef, pasta or veal such as recipes of tanjia, spaghetti with garlic or lisbon veal sauté.
Details and technical informations about Winery San Marco's Romæ Roma Rosso.
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 Romæ Roma Rosso from Winery San Marco are 2012, 2013, 2016, 0 and 2015.
Informations about the Winery San Marco
The Winery San Marco is one of of the world's greatest estates. It offers 65 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
