Trentanni Rosso Umbria IGT - Tenuta Marciliano

Trentanni Rosso Umbria IGT - Tenuta MarcilianoThe barrel-aged Trentanni Rosso Umbria from the Umbria wine-growing region presents itself in the glass with a dense purplish red. After the first swirl, this red wine reveals high viscosity, which shows in pronounced church windows on the glass. This Italian cuvée caresses the glass with wonderfully expressive notes of sour cherries. Added to this are hints of forest floor, damson and chocolate. On the palate, Trentanni Rosso Umbria from Tenuta Marciliano opens pleasantly aromatic, fruit-driven and well balanced. On the tongue, this powerful red wine is characterized by an immensely velvety texture. Thanks to its pronounced acidity, Trentanni Rosso Umbria reveals itself on the palate as wonderfully fresh and lively. The finish of this youthful red wine from the Umbria wine-growing region, more precisely from Umbria IGT, ultimately delights with a remarkable length. The aftertaste is also accompanied by mineral notes from the clay-dominated soils. Vinification of Trentanni Rosso Umbria from Tenuta Marciliano This powerful red wine from Italy is cuvetted from the grape varieties Sangiovese and Merlot. The grapes grow under optimal conditions in Umbria. Here the vines drive their roots deep into clay soils. It is quite clear that Trentanni Rosso Umbria is also defined by the climate and winemaking style of Umbria IGT. In the best sense of the word, this Italian can be described as an Old World wine that presents itself in an exceptionally impressive manner. After the grape harvest, the grapes are brought to the press house as quickly as possible. There they are sorted and gently crushed. This is followed by fermentation in small wooden barrels at controlled temperatures. After fermentation, the wine is aged for 12 months in barriques made of oak. Food recommendation for Tenuta Marciliano Trentanni Rosso Umbria Drink this red wine from Italy best at a tempered 15 - 18°C as an accompanying wine to cod with cucumber-mustard vegetables, goose breast with ginger red cabbage and marjoram, or braised chicken in red wine.