Winery Villa NovianaRosso Passione
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 Rosso Passione from the Winery Villa Noviana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Passione of Winery Villa Noviana in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rosso Passione
Pairings that work perfectly with Rosso Passione
Original food and wine pairings with Rosso Passione
The Rosso Passione of Winery Villa Noviana matches generally quite well with dishes of beef, lamb or veal such as recipes of celine's version of moussaka (5th meeting), couscous of meat and fish or dafina.
Details and technical informations about Winery Villa Noviana's Rosso Passione.
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).
Informations about the Winery Villa Noviana
The Winery Villa Noviana is one of of the world's greatest estates. It offers 7 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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
