The flavor of cinnamon in wine of Tuscany
Discover the of Tuscany wines revealing the of cinnamon 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
Other flavors in the same category
What are the typical grape varieties with flavor de cinnamon of Tuscany?
- SangioveseIn 90% of wines with flavor de cinnamon
- MerlotIn 15% of wines with flavor de cinnamon
- Cabernet-sauvignonIn 11% of wines with flavor de cinnamon
- Cabernet francIn 8% of wines with flavor de cinnamon
- Petit verdotIn 4% of wines with flavor de cinnamon
- SyrahIn 1% of wines with flavor de cinnamon