Winery Sant'IsidoroLarth Tarquinia Rosso
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Larth Tarquinia Rosso from the Winery Sant'Isidoro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Larth Tarquinia Rosso of Winery Sant'Isidoro in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Larth Tarquinia Rosso
Pairings that work perfectly with Larth Tarquinia Rosso
Original food and wine pairings with Larth Tarquinia Rosso
The Larth Tarquinia Rosso of Winery Sant'Isidoro matches generally quite well with dishes of beef, pasta or veal such as recipes of roast monkfish with bacon, spaghetti bolognese or beef bourguignon with cookéo.
Details and technical informations about Winery Sant'Isidoro's Larth Tarquinia 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 Larth Tarquinia Rosso from Winery Sant'Isidoro are 2018, 0
Informations about the Winery Sant'Isidoro
The Winery Sant'Isidoro is one of of the world's greatest estates. It offers 11 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
