The flavor of tomatoes in wine of Toscane
Discover the of Toscane wines revealing the of tomatoes flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Toscane 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
Other flavors in the same category
What are the typical grape varieties with flavor de tomatoes of Toscane?
- SangioveseIn 89% of wines with flavor de tomatoes
- Cabernet-sauvignonIn 14% of wines with flavor de tomatoes
- MerlotIn 13% of wines with flavor de tomatoes
- Cabernet francIn 7% of wines with flavor de tomatoes
- Petit verdotIn 4% of wines with flavor de tomatoes
- VermentinoIn 1% of wines with flavor de tomatoes
News on wine flavors
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