Winery TerracrudaOrcio Rosso
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Orcio Rosso from the Winery Terracruda
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Orcio Rosso of Winery Terracruda in the region of Marche is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Orcio Rosso
Pairings that work perfectly with Orcio Rosso
Original food and wine pairings with Orcio Rosso
The Orcio Rosso of Winery Terracruda matches generally quite well with dishes of beef, pasta or veal such as recipes of rosbeef casserole mamie, lasagne with salmon, goat cheese and spinach or sot- l- leaves.
Details and technical informations about Winery Terracruda's Orcio 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 Orcio Rosso from Winery Terracruda are 0, 2015
Informations about the Winery Terracruda
The Winery Terracruda is one of of the world's great estates. It offers 22 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
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.
