The flavor of anise in wine of Tuscany
Discover the of Tuscany wines revealing the of anise flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Tuscany flavors
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
70,000 ha around Florence and Siena, cradle of Italy's great reds.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
Other flavors in the same category
What are the typical grape varieties with flavor d'anise of Tuscany?
- SangioveseIn 74% of wines with flavor d'anise
- MerlotIn 13% of wines with flavor d'anise
- Cabernet-sauvignonIn 8% of wines with flavor d'anise
- Cabernet francIn 3% of wines with flavor d'anise
- Petit verdotIn 1% of wines with flavor d'anise
- CiliegioloIn 1% of wines with flavor d'anise
- TempranilloIn 1% of wines with flavor d'anise