Carpentano San Ginesio Rosso
A Doc Wine that recall all the flavour of a wine profoundly linked to a territory suited to produce wines of great personality, favoured by an optimal balance of the soil and climate conditions. This Carpentano San Ginesio Rosso is a red wine with full and lingering taste, fruity aromas slightly spicy. An ideal wine to accompany grilled meats, typical cold meats, pasta dishes and aged cheeses.
Type: San Ginesio Rosso Doc
Producer: Terre di San Ginesio srl
Made in: Italy
Alcohol content: 12.5% vol
The name San Ginesio Rosso Doc refers to the town of San Ginesio, located to the south of the province of Macerata. The name is given to two types: "Red" and "Sparkling". The Red is made from a blend of Sangiovese 50%, in combination with Vernaccia Nera, and Cabernet Sauvignon. The different grades are vinified separate; the subsequent maceration on the Vinace lasts between 7 and 10 days and the fermentation at about 28 ° C. The assembly comes immediately after fermentation followed by an aging period of 12 months.
Terre di San Ginesio srl. Ripe San GInesio (MC). The motto of the Azienda Terre di San Ginesio is: "the quality comes from the vineyard" then, for the production of fine wine, they decided to be sure to have good grapes and decided to grow them directly. These vineyards are all located in the municipalities of San Ginesio and Ripe San Ginesio, in a hilly area particularly suited to growing grapes. The company focuses on the production of high-quality wines and on careful research of local food, offering unique and hard to find products.
Wine made from Vernaccia Nera, Cabernet Sauvignon grapes. 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.