Winery Sante Marie di VignoniAdóne Rosso
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Adóne Rosso from the Winery Sante Marie di Vignoni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Adóne Rosso of Winery Sante Marie di Vignoni in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Adóne Rosso
Pairings that work perfectly with Adóne Rosso
Original food and wine pairings with Adóne Rosso
The Adóne Rosso of Winery Sante Marie di Vignoni matches generally quite well with dishes of beef, lamb or veal such as recipes of oxtail confit in red wine, lamb mouse with figs and grapes or bocconcini (veal rolls with ham and comté).
Details and technical informations about Winery Sante Marie di Vignoni's Adóne Rosso.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Adóne Rosso from Winery Sante Marie di Vignoni are 2011, 2008, 2013, 0 and 2014.
Informations about the Winery Sante Marie di Vignoni
The Winery Sante Marie di Vignoni is one of of the world's greatest estates. It offers 8 wines for sale in the of Orcia to come and discover on site or to buy online.
The wine region of Orcia
DOC of the Val d'Orcia in Tuscany (UNESCO landscape between Pienza, San Quirico and Montalcino), clay-limestone soils, Mediterranean-continental climate. Sangiovese is the signature red (≥60% in Rosso, ≥90% as varietal): fruity and elegant with red cherry, raspberry, plum, violet, herbs and spice, fine tannins and lively acidity — an accessible alternative to neighbouring Brunello. Colorino, Canaiolo, Ciliegiolo and Foglia Tonda in blends. Fresh rosés from the same Sangiovese.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
