Rocca delle Macie - Famiglia Zingarelli Chianti Classico

This wine was born along with the winery, and has grown with it over the years, becoming the ambassador that represents it around the world. As such, it deserves more space than can be allocated to it in this brief description. The history of Rocca delle Maće is, in actual fact, doubly intertwined with this Chianti Classico, which has evolved over the years both through the changes imposed upon it by updates to the regulations and through the enhancements made in the vineyards thanks to replanting operations, soil analysis and the clonal selection of Sangiovese. Today, we have arrived at a lively, ruby-red wine that expresses character, freshness and terroir, and is laden with aromas of cherry and violet.

origin

Tuscany
vines

Sangiovese, Merlot, Canaiolo
color

Bright ruby ​​red
perfume

Fruity with a slight hint of spice from the wood preservation
flavor

Full-bodied and well structured, with good aromatic
matching

Accompanying pasta dishes and preparations based on red and white meat

Brand: Rocca delle Maće

Format: 0.75
Alcohol: 12.5% vol.
Vendemmia 2010:

2010 James Suckling.com 87 punti

2010 Wine Enthusiast (ottobre 2012) 88 punti

2010 Wine Spectator (31 ottobre 2012) 88 punti

2010 The Wine Advocate- Robert Parker (giugno 2012) 89 punti


Manufacturer: Rocca delle Maće

Format : 0,75
Alcohol Content : 12,5% vol.

Rocca Delle Maće: unsere Weine, Geschichte einer Leidenschaft
The history of "Rocca delle Maće"has always been characterized by a solid link with the territory but also with the innovation and research aimed to the improvement of the quality. Its Success is firstly funded on a careful job with low yield per hectare, the pruning made during the summer and a grape harvest guided by a skilled expert. Both the working phases in the vineyard and in the wine cellar have been evolving and renewed during the passing of the years and nowadays we unite the tradition with the newest technologies and techniques.
Articolo - 22/04/2016 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Rocca Delle Maće: unsere Weine, Geschichte einer Leidenschaft
The history of "Rocca delle Maće"has always been characterized by a solid link with the territory but also with the innovation and research aimed to the improvement of the quality. Its Success is firstly funded on a careful job with low yield per hectare, the pruning made during the summer and a grape harvest guided by a skilled expert. Both the working phases in the vineyard and in the wine cellar have been evolving and renewed during the passing of the years and nowadays we unite the tradition with the newest technologies and techniques.
Articolo - 22/04/2016 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Rocca Delle Maće: unsere Weine, Geschichte einer Leidenschaft
The history of "Rocca delle Maće"has always been characterized by a solid link with the territory but also with the innovation and research aimed to the improvement of the quality. Its Success is firstly funded on a careful job with low yield per hectare, the pruning made during the summer and a grape harvest guided by a skilled expert. Both the working phases in the vineyard and in the wine cellar have been evolving and renewed during the passing of the years and nowadays we unite the tradition with the newest technologies and techniques.
Articolo - 22/04/2016 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Spaghetti alla chitarra with raw shoulder ham and Burrata
Ingredients for 4 people: - 250 g spaghetti alla chitarra "Pastificio Caponi" - 100 grams of raw ham shoulder "Salumificio Rossi" - 100 g pumpkin - 1 burrata cheese made ​​from buffalo milk "Sapori del Sud" - Extra virgin olive oil Tonda Iblea Gran Cru "Frantoio Cutrera" - Salt from Trapani "Oro di Sicilia"
Ricetta - 04/02/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Bigoli with anchovy sauce
Ingredients for 4 people: - Bigoli de Bassan "Borella" - 200 g anchovy fillets - 1 tbsp pine nuts - 2 tablespoons raisins - 6 tablespoons of breadcrumbs - 2 teaspoons of wild fennel "Campisi" - 2 teaspoons tomato paste from Pachino tomatoes "Campisi" - 3 anchovies in olive oil "Stefano Rocca" - 1/2 onion - Chopped parsley - Extra virgin olive oil Nocellara "Frantoio Cutrera"
Ricetta - 24/01/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Fusilli with tomato pieces and fresh pork salami
Ingredients for 4 people: - 400 g fusilli "Mancini" - 150 g chopped tomatoes "Masseria Dauna" - 2 fresh pork salami "Al Berlinghetto" - Grated Pecorino Romano DOP - 1 clove of garlic - Extra Virgin Olive Oil "Arconatura"
Ricetta - 18/01/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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