Naumachos Rosso Piceno Superiore DOC
Naumachos Rosso Piceno Superiore DOC
Naumachos Rosso Piceno Superiore DOC

Naumachos Rosso Piceno Superiore DOC

VNN750B00157
€10.98

Rosso Piceno Superiore comes from Montepulciano and Sangiovese grapes; red wine characterized by multiple scents, starting from amarena, passing through  aromas of licorice. A soft and properly tannic flavour is well balanced, thanks to the aging in small French oak barrels. A Rosso Piceno DOC of great power and style, which gives the taster an emotion perfectly harmonious. 

Type: Rosso Piceno Superiore Doc
Producer: Carminucci Vinicola del Tesino
Made in: Italy
Alchool Content%: 14% vol

 

The prestigious DOC Rosso Piceno is the first born in the Marche. Wine already known to the ancients, linked to Piceni population, Rosso Piceno Superiore differs from Rosso Piceno for the greater refinement in wood to which it is subjected to get more flavors and fragrances. Coming from the blend of two grapes varieties, Montepulciano and Sangiovese, two wines symbol of good Italian wine heritag. It is great if paired with meat based meals. .

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Vinicola del Tesino srl. Via San Leonardo, 39, 63066 Grottammare (AP). A company with nearly a century of history, Azienda Vinicola Carminucci cultivated 31 acres vineyards located between the town of Grottamare and Offida, namely in the area most famous for DOC wines : Rosso Piceno, Pecorino and Falerio dei Colli Ascolani. The high-density of stumps per hectare and the thinning of the grapes in the vineyards shows the desire to achieve high quality products with low bu selected yelds.

Grapes: 30% Sangiovese, 70% Montepulciano. It contains sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, red wines match best with all red meats and game, to meat based pasta dishes, fermented cheese, aged cheeses and spicy cheeses. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

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