Winery Tenuta MontecchiesiSangiovese di Toscana Rosato
Pink wine
This wine generally goes well with pork, poultry or beef.
The Sangiovese di Toscana Rosato of the Winery Tenuta Montecchiesi is in the top 30 of wines of Tuscany.
Food and wine pairings with Sangiovese di Toscana Rosato
Pairings that work perfectly with Sangiovese di Toscana Rosato
Original food and wine pairings with Sangiovese di Toscana Rosato
The Sangiovese di Toscana Rosato of Winery Tenuta Montecchiesi matches generally quite well with dishes of beef, veal or pork such as recipes of beef bourguignon with tomato, veal colombo or stuffed tomatoes with thermomix.
Details and technical informations about Winery Tenuta Montecchiesi's Sangiovese di Toscana Rosato.
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 Sangiovese di Toscana Rosato from Winery Tenuta Montecchiesi are 2012, 2011, 2013, 0
Informations about the Winery Tenuta Montecchiesi
The Winery Tenuta Montecchiesi is one of of the world's greatest estates. It offers 14 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
