The flavor of jam in wine of Tuscany
Discover the of Tuscany wines revealing the of jam 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
Other flavors in the same category
What are the typical grape varieties with flavor de jam of Tuscany?
- SangioveseIn 82% of wines with flavor de jam
- MerlotIn 22% of wines with flavor de jam
- Cabernet-sauvignonIn 19% of wines with flavor de jam
- Cabernet francIn 7% of wines with flavor de jam
- Petit verdotIn 6% of wines with flavor de jam
- SyrahIn 1% of wines with flavor de jam
- CiliegioloIn 1% of wines with flavor de jam