The flavor of clove in wine of Tuscany
Discover the of Tuscany wines revealing the of clove 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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
Other flavors in the same category
What are the typical grape varieties with flavor de clove of Tuscany?
- SangioveseIn 88% of wines with flavor de clove
- MerlotIn 12% of wines with flavor de clove
- Cabernet-sauvignonIn 9% of wines with flavor de clove
- Cabernet francIn 5% of wines with flavor de clove
- Petit verdotIn 4% of wines with flavor de clove
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