Winery San ValentinoMascarin Syrah
Red wine
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 Mascarin Syrah from the Winery San Valentino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mascarin Syrah of Winery San Valentino in the region of Emilia-Romagna is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Mascarin Syrah
Pairings that work perfectly with Mascarin Syrah
Original food and wine pairings with Mascarin Syrah
The Mascarin Syrah of Winery San Valentino matches generally quite well with dishes of beef, pasta or lamb such as recipes of melt-in-the-mouth pork tenderloin casserole, cannelloni of meat or lamb roast with lavender.
Details and technical informations about Winery San Valentino's Mascarin Syrah.
Discover the grape variety: Arriloba
Fresh, fruity dry whites with a pale golden colour, supple palate and lively acidity, showing signature aromas of citrus (lemon), green apple, white flowers and herbaceous notes reminiscent of sauvignon. Thirst-quenching profile, best drunk young. Grown on small plots in south-west France (Béarn, Tursan), it contributes to local blends alongside gros manseng and baroque. French white variety obtained in 1956 (raffiat de Moncade × sauvignon).
Last vintages of this wine
The best vintages of Mascarin Syrah from Winery San Valentino are 2011, 0, 2016
Informations about the Winery San Valentino
The Winery San Valentino is one of of the world's greatest estates. It offers 32 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
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: 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.
