Winery TrereSangiovese Sperone
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 Sangiovese Sperone from the Winery Trere
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese Sperone of Winery Trere in the region of Emilia-Romagna is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Sangiovese Sperone of Winery Trere in the region of Emilia-Romagna often reveals types of flavors of earth, red fruit.
Food and wine pairings with Sangiovese Sperone
Pairings that work perfectly with Sangiovese Sperone
Original food and wine pairings with Sangiovese Sperone
The Sangiovese Sperone of Winery Trere matches generally quite well with dishes of beef, pasta or veal such as recipes of spanish stew (cocido), chicken lasagna or pork cheeks with cider and honey.
Details and technical informations about Winery Trere's Sangiovese Sperone.
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 Sperone from Winery Trere are 2013, 2014, 2012, 2016 and 0.
Informations about the Winery Trere
The Winery Trere is one of of the world's greatest estates. It offers 30 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
