Winery Tenuta MorianoMorianorosso
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 Morianorosso from the Winery Tenuta Moriano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Morianorosso of Winery Tenuta Moriano in the region of Tuscany is a .
Food and wine pairings with Morianorosso
Pairings that work perfectly with Morianorosso
Original food and wine pairings with Morianorosso
The Morianorosso of Winery Tenuta Moriano matches generally quite well with dishes of beef, lamb or veal such as recipes of mexican beef tacos, mansaf, or jordanian lamb (jordan) or veal shank in a pot au feu with star anise.
Details and technical informations about Winery Tenuta Moriano's Morianorosso.
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 Morianorosso from Winery Tenuta Moriano are 0
Informations about the Winery Tenuta Moriano
The Winery Tenuta Moriano is one of of the world's greatest estates. It offers 22 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: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
