Winery Selezione FelliniIl Governo Nobile Rosato
Pink wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Il Governo Nobile Rosato
Pairings that work perfectly with Il Governo Nobile Rosato
Original food and wine pairings with Il Governo Nobile Rosato
The Il Governo Nobile Rosato of Winery Selezione Fellini matches generally quite well with dishes of beef, veal or pork such as recipes of bernard's potée, alsatian fondue or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Selezione Fellini's Il Governo Nobile 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 Il Governo Nobile Rosato from Winery Selezione Fellini are 2017, 2018, 0, 2019
Informations about the Winery Selezione Fellini
The Winery Selezione Fellini is one of of the world's greatest estates. It offers 21 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
