Winery Trebotti3S Sangiovese
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 3S Sangiovese from the Winery Trebotti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 3S Sangiovese of Winery Trebotti in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with 3S Sangiovese
Pairings that work perfectly with 3S Sangiovese
Original food and wine pairings with 3S Sangiovese
The 3S Sangiovese of Winery Trebotti matches generally quite well with dishes of beef, pasta or veal such as recipes of beef pot-au-feu, meat and goat pie or traditional veal stew.
Details and technical informations about Winery Trebotti's 3S Sangiovese.
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 3S Sangiovese from Winery Trebotti are 2015
Informations about the Winery Trebotti
The Winery Trebotti is one of of the world's greatest estates. It offers 11 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
