Winery Terre CevicoSangiovese Romagna Appassimento
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Sangiovese Romagna Appassimento from the Winery Terre Cevico
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese Romagna Appassimento of Winery Terre Cevico in the region of Emilia-Romagna is a powerful.
Wine flavors and olphactive analysis
On the nose the Sangiovese Romagna Appassimento of Winery Terre Cevico in the region of Emilia-Romagna often reveals types of flavors of red fruit, black fruit or dried fruit.
Food and wine pairings with Sangiovese Romagna Appassimento
Pairings that work perfectly with Sangiovese Romagna Appassimento
Original food and wine pairings with Sangiovese Romagna Appassimento
The Sangiovese Romagna Appassimento of Winery Terre Cevico matches generally quite well with dishes of beef, pasta or lamb such as recipes of chinese noodles with beef, fideuà (paella with pasta and fish) or pastasotto pepper merguez (risotto style pasta).
Details and technical informations about Winery Terre Cevico's Sangiovese Romagna Appassimento.
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 Sangiovese Romagna Appassimento from Winery Terre Cevico are 2016, 0
Informations about the Winery Terre Cevico
The Winery Terre Cevico is one of of the world's greatest estates. It offers 111 wines for sale in the of Sangiovese di Romagna to come and discover on site or to buy online.
The wine region of Sangiovese di Romagna
The wine region of Sangiovese di Romagna is located in the region of Romagna of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Umberto Cesari or the Domaine Ferrucci produce mainly wines red. The most planted grape varieties in the region of Sangiovese di Romagna are Sangiovese, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Sangiovese di Romagna often reveals types of flavors of cherry, cola or vanilla and sometimes also flavors of coffee, chocolate or red cherry.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
