Winery San Patrignano120
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Sangiovese.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the 120 from the Winery San Patrignano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 120 of Winery San Patrignano in the region of Emilia-Romagna is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the 120 of Winery San Patrignano in the region of Emilia-Romagna often reveals types of flavors of non oak, oak.
Food and wine pairings with 120
Pairings that work perfectly with 120
Original food and wine pairings with 120
The 120 of Winery San Patrignano matches generally quite well with dishes of beef, pasta or lamb such as recipes of traditional flemish carbonades, pistou soup complete or purple leg of lamb with red wine and cranberries.
Details and technical informations about Winery San Patrignano's 120.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of 120 from Winery San Patrignano are 2016, 2018, 0
Informations about the Winery San Patrignano
The Winery San Patrignano is one of of the world's great estates. It offers 16 wines for sale in the of Rubicone to come and discover on site or to buy online.
The wine region of Rubicone
Vast Emilia-Romagna IGT (Forli-Cesena, Ravenna, Rimini): signature Sangiovese as accessible king red — robust and fruity with notes of ripe red fruit (cherry, plum), violet, liquorice and a touch of spice, round tannins and a gourmet finish. Lively Barbera as complement. Trebbiano (Romagnolo and Toscano) as king white — fresh and light with notes of green apple, white flowers and citrus, tonic acidity. Pinot Bianco as complement.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
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.
