Winery TrentadueRosato di Sangiovese
Pink wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Rosato di Sangiovese
Pairings that work perfectly with Rosato di Sangiovese
Original food and wine pairings with Rosato di Sangiovese
The Rosato di Sangiovese of Winery Trentadue matches generally quite well with dishes of beef, veal or pork such as recipes of shepherd's pie (quebec!), country-style veal roulades with risotto or rabbit socks in gibelotte.
Details and technical informations about Winery Trentadue's Rosato di 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 Rosato di Sangiovese from Winery Trentadue are 0
Informations about the Winery Trentadue
The Winery Trentadue is one of of the world's great estates. It offers 39 wines for sale in the of Alexander Valley to come and discover on site or to buy online.
The wine region of Alexander Valley
The wine region of Alexander Valley is located in the region of Sonoma County of California of United States. We currently count 400 estates and châteaux in the of Alexander Valley, producing 1083 different wines in conventional, organic and biodynamic agriculture. The wines of Alexander Valley go well with generally quite well with dishes .
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
