Winery Tenuta MareliRemagno
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 Remagno from the Winery Tenuta Mareli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Remagno of Winery Tenuta Mareli in the region of Tuscany is a .
Food and wine pairings with Remagno
Pairings that work perfectly with Remagno
Original food and wine pairings with Remagno
The Remagno of Winery Tenuta Mareli matches generally quite well with dishes of beef, lamb or veal such as recipes of pasticcio (greece), baked lamb neck on a bed of vegetables and grapes or roast veal with black olives.
Details and technical informations about Winery Tenuta Mareli's Remagno.
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 Remagno from Winery Tenuta Mareli are 0, 2015
Informations about the Winery Tenuta Mareli
The Winery Tenuta Mareli is one of of the world's greatest estates. It offers 4 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
