Winery Villa RovereTito Sangiovese
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Tito Sangiovese from the Winery Villa Rovere
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tito Sangiovese of Winery Villa Rovere in the region of Emilia-Romagna is a with a nice balance between acidity and tannins.
Food and wine pairings with Tito Sangiovese
Pairings that work perfectly with Tito Sangiovese
Original food and wine pairings with Tito Sangiovese
The Tito Sangiovese of Winery Villa Rovere matches generally quite well with dishes of beef, pasta or lamb such as recipes of delicious bourguignon, pipe rigate bolognese sauce or roast lamb with thyme.
Details and technical informations about Winery Villa Rovere's Tito 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.
Informations about the Winery Villa Rovere
The Winery Villa Rovere is one of of the world's greatest estates. It offers 7 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
