The flavor of mushroom in wine of Tuscany
Discover the of Tuscany wines revealing the of mushroom 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
Other flavors in the same category
What are the typical grape varieties with flavor de mushroom of Tuscany?
- SangioveseIn 97% of wines with flavor de mushroom
- Cabernet-sauvignonIn 8% of wines with flavor de mushroom
- Cabernet francIn 5% of wines with flavor de mushroom
- MerlotIn 5% of wines with flavor de mushroom
- Petit verdotIn 1% of wines with flavor de mushroom