Winery VicchiomaggioSan Jacopo Rosato
Pink wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the San Jacopo Rosato of Winery Vicchiomaggio in the region of Tuscany often reveals types of flavors of red fruit.
Food and wine pairings with San Jacopo Rosato
Pairings that work perfectly with San Jacopo Rosato
Original food and wine pairings with San Jacopo Rosato
The San Jacopo Rosato of Winery Vicchiomaggio matches generally quite well with dishes of beef, veal or pork such as recipes of beef kidney, sarthe pot or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Vicchiomaggio's San Jacopo Rosato.
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 San Jacopo Rosato from Winery Vicchiomaggio are 2017, 2011, 2016, 2019 and 0.
Informations about the Winery Vicchiomaggio
The Winery Vicchiomaggio is one of of the world's greatest estates. It offers 46 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
