Winery Tenuta la PolzellaElisabetta 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 .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Elisabetta Rosso from the Winery Tenuta la Polzella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Elisabetta Rosso of Winery Tenuta la Polzella in the region of Umbria is a .
Food and wine pairings with Elisabetta Rosso
Pairings that work perfectly with Elisabetta Rosso
Original food and wine pairings with Elisabetta Rosso
The Elisabetta Rosso of Winery Tenuta la Polzella matches generally quite well with dishes of beef, pasta or veal such as recipes of steak tartare, tagliatelle with spinach cream or shoulder of lamb stuffed with cognac.
Details and technical informations about Winery Tenuta la Polzella's Elisabetta 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 Elisabetta Rosso from Winery Tenuta la Polzella are 0, 2015
Informations about the Winery Tenuta la Polzella
The Winery Tenuta la Polzella is one of of the world's greatest estates. It offers 10 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
