The flavor of black currant in wine of Tuscany
Discover the of Tuscany wines revealing the of black currant flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Tuscany flavors
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
Dry whites are probably less familiar to most consumers - except perhaps Vernaccia di San Gimignano. Located in Central Italy, Tuscany borders Liguria and Emilia-Romagna to the North, Umbria and Marche to the east and Lazio to the South. Its western border is formed by the Tyrrhenian Sea. The picturesque rolling hills, medieval villages and cypress-lined avenues attract tourists and help promote the wines.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
Other flavors in the same category
What are the typical grape varieties with flavor de black currant of Tuscany?
- SangioveseIn 90% of wines with flavor de black currant
- Cabernet-sauvignonIn 12% of wines with flavor de black currant
- MerlotIn 12% of wines with flavor de black currant
- Cabernet francIn 7% of wines with flavor de black currant
- Petit verdotIn 2% of wines with flavor de black currant