Why I suggest San Giove
A glass of Sangiovese di Romagna wine, is the story that tells the association of scents and flavors of the earth. It is one of the most envied vines in the world. Wine that proves to have the ability to host, create hospitality, friendship that starts with offering a glass of wine. A true companion of the daily table. Dishes based on fine meat, grilled and baked pasta are the perfect match, but few know that Sangiovese di Romagna is one of the few perfect wines to accompany grilled fish.
With an intense ruby red color, it opens to the nose with typical hints. The mouth is fresh, vibrant with a soft and crunchy finish typical of the Romagna Sangiovese, wine to be served at 14-16 degrees, it can be combined with a wide range of dishes such as pizza, traditional Italian dishes, cheeses and cold cuts as well as with important red meats. The excellent structure and the quality of the wine allows an excellent aging over time. "
The Sommelier A sincere wine, light with a ruby red color, fresh on the palate. Pleasant aromas of violet violets and red fruit (cherry, blackberry), In the mouth dry, good body, balanced, with soft tannins and moderate alcohol content.
Recommended pairings: Perfect on many dishes of the Mediterranean diet: Grilled fish, Baked cephalop, Stuffed calamari, Octopus salad. Typical salami: raw Bolognese mortadella from Parma and Romagna piadina; Burgundian snails; Artichoke, asparagus, vegetable minestrone, tomato tortelli, red and white meat roasts, pizzas and focaccias, hard or semi-seasoned cheeses, fresh fruit: nectarines; dried fruit.
Serve at a temperature of 14-16 ° C, in Tulipano glass.
Cellars: Innovation, culture and pleasure in their work are the mission of Alberto Salvadori of "La Battagliola". Producer of fine wine and fine Lambrusco Grasparossa in Castelfranco Emilia which has succeeded in its important challenge ... Go to the card.