
Winery VersariRomagna Sangiovese
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Romagna Sangiovese from the Winery Versari
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Romagna Sangiovese of Winery Versari in the region of Emilia-Romagna is a with a nice balance between acidity and tannins.
Food and wine pairings with Romagna Sangiovese
Pairings that work perfectly with Romagna Sangiovese
Original food and wine pairings with Romagna Sangiovese
The Romagna Sangiovese of Winery Versari matches generally quite well with dishes of beef, pasta or veal such as recipes of beef pot-au-feu, fish with tamarind or osso bucco.
Details and technical informations about Winery Versari's Romagna Sangiovese.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Romagna Sangiovese from Winery Versari are 0, 2017
Informations about the Winery Versari
The Winery Versari is one of of the world's greatest estates. It offers 5 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Vent (taste of)
A defect that characterizes a wine exposed to the air, and which has lost its aromatic qualities.











