Winery Vigneti ValloraniSorlivio
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 Sorlivio from the Winery Vigneti Vallorani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sorlivio of Winery Vigneti Vallorani in the region of Marche is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sorlivio
Pairings that work perfectly with Sorlivio
Original food and wine pairings with Sorlivio
The Sorlivio of Winery Vigneti Vallorani matches generally quite well with dishes of beef, pasta or veal such as recipes of beef lark, pasta with vegetables or sauté of veal with carrots.
Details and technical informations about Winery Vigneti Vallorani's Sorlivio.
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 Sorlivio from Winery Vigneti Vallorani are 0, 2015
Informations about the Winery Vigneti Vallorani
The Winery Vigneti Vallorani is one of of the world's greatest estates. It offers 8 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
