Winery SangervasioSilice Rosso
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Silice Rosso from the Winery Sangervasio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silice Rosso of Winery Sangervasio in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Silice Rosso
Pairings that work perfectly with Silice Rosso
Original food and wine pairings with Silice Rosso
The Silice Rosso of Winery Sangervasio matches generally quite well with dishes of beef, lamb or veal such as recipes of beef and spice stuffed peppers, lamb tagine with olives and honey or guinea fowl with olives.
Details and technical informations about Winery Sangervasio's Silice 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 Silice Rosso from Winery Sangervasio are 2015, 2013, 0, 2010 and 2011.
Informations about the Winery Sangervasio
The Winery Sangervasio is one of of the world's greatest estates. It offers 15 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: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
