Winery ScarpettaFrico Rosato
Pink wine
This wine is composed of 100% of the grape variety Sangiovese.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Frico Rosato of Winery Scarpetta in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Frico Rosato
Pairings that work perfectly with Frico Rosato
Original food and wine pairings with Frico Rosato
The Frico Rosato of Winery Scarpetta matches generally quite well with dishes of beef, veal or pork such as recipes of beef fillet in a crust, veal with chestnut and pietra (corsican beer) or macaroonade from sète.
Details and technical informations about Winery Scarpetta's Frico Rosato.
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 Frico Rosato from Winery Scarpetta are 2019, 2016, 2018, 0 and 2017.
Informations about the Winery Scarpetta
The Winery Scarpetta is one of of the world's greatest estates. It offers 16 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
