Winery Stefano BertiRavaldo Sangiovese di Romagna Superiore
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Ravaldo Sangiovese di Romagna Superiore from the Winery Stefano Berti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ravaldo Sangiovese di Romagna Superiore of Winery Stefano Berti in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Ravaldo Sangiovese di Romagna Superiore
Pairings that work perfectly with Ravaldo Sangiovese di Romagna Superiore
Original food and wine pairings with Ravaldo Sangiovese di Romagna Superiore
The Ravaldo Sangiovese di Romagna Superiore of Winery Stefano Berti matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison stew with red wine, meat and cheese pie or berber giblet frying pan.
Details and technical informations about Winery Stefano Berti's Ravaldo Sangiovese di Romagna Superiore.
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 Ravaldo Sangiovese di Romagna Superiore from Winery Stefano Berti are 2010, 0, 2011
Informations about the Winery Stefano Berti
The Winery Stefano Berti is one of of the world's greatest estates. It offers 11 wines for sale in the of Sangiovese di Romagna to come and discover on site or to buy online.
The wine region of Sangiovese di Romagna
Flagship appellation of Romagna hills between Bologna and Rimini (Emilia-Romagna): Sangiovese signature king red (≥85%) — ruby robe with violet hints and fruity profile with signature notes of sour cherry, cherry, cooked plum, violet, herbs, fresh tobacco and almond touch, harmonious mouth with light tannins and pleasantly bitter finish. Velvety reserves with oak (vanilla, coffee, chocolate). DOC, clay-limestone hills, king pairing with cappelletti, tortelloni, grilled meats.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
