The flavor of microbio in wine of Tuscany
Discover the of Tuscany wines revealing the of microbio 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
Other flavors in the same category
What are the typical grape varieties with flavor de microbio of Tuscany?
- SangioveseIn 94% of wines with flavor de microbio
- MerlotIn 4% of wines with flavor de microbio
- Cabernet-sauvignonIn 4% of wines with flavor de microbio
- Cabernet francIn 3% of wines with flavor de microbio
- Petit verdotIn 1% of wines with flavor de microbio