Winery Sante Marie di VignoniBattechiodo Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Battechiodo Rosso from the Winery Sante Marie di Vignoni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Battechiodo Rosso of Winery Sante Marie di Vignoni in the region of Tuscany is a .
Food and wine pairings with Battechiodo Rosso
Pairings that work perfectly with Battechiodo Rosso
Original food and wine pairings with Battechiodo Rosso
The Battechiodo Rosso of Winery Sante Marie di Vignoni matches generally quite well with dishes of beef, lamb or veal such as recipes of romazava (madagascar), chiche kebab in armenian or sauté of veal with carrots.
Details and technical informations about Winery Sante Marie di Vignoni's Battechiodo 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 Battechiodo Rosso from Winery Sante Marie di Vignoni are 0
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 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
