Winery VicaraRubello Monferrato Rosso
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Nebbiolo.
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 Rubello Monferrato Rosso from the Winery Vicara
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rubello Monferrato Rosso of Winery Vicara in the region of Piedmont is a powerful.
Wine flavors and olphactive analysis
On the nose the Rubello Monferrato Rosso of Winery Vicara in the region of Piedmont often reveals types of flavors of non oak, oak or spices.
Food and wine pairings with Rubello Monferrato Rosso
Pairings that work perfectly with Rubello Monferrato Rosso
Original food and wine pairings with Rubello Monferrato Rosso
The Rubello Monferrato Rosso of Winery Vicara matches generally quite well with dishes of beef, pasta or lamb such as recipes of fillet of beef with morels, pork filet mignon with foie gras and rosemary or bitumen leg of lamb.
Details and technical informations about Winery Vicara's Rubello Monferrato Rosso.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Rubello Monferrato Rosso from Winery Vicara are 2010, 2013, 0, 2009
Informations about the Winery Vicara
The Winery Vicara is one of of the world's greatest estates. It offers 17 wines for sale in the of Monferrato to come and discover on site or to buy online.
The wine region of Monferrato
Historic cradle of Barbera (native here): indulgent reds with notes of ripe cherry, plum and raspberry, signature fresh acidity and supple tannins. Also identity grapes: pale, tannic, peppery Grignolino red, aromatic Ruchè (rose, spices, DOCG at Castagnole), Freisa and sweet muscat Brachetto. Whites: ample Cortese (base of neighbouring Gavi), aromatic Malvasia. Fruity Dolcetto.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
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.
