Winery Agostina PieriCostello Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Costello Rosso from the Winery Agostina Pieri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Costello Rosso of Winery Agostina Pieri in the region of Tuscany is a powerful.
Food and wine pairings with Costello Rosso
Pairings that work perfectly with Costello Rosso
Original food and wine pairings with Costello Rosso
The Costello Rosso of Winery Agostina Pieri matches generally quite well with dishes of beef, lamb or veal such as recipes of fleischnacka leaf, rack of lamb in a crust of herbs and seeds with thyme juice and... or veal chop with mushrooms.
Details and technical informations about Winery Agostina Pieri's Costello Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Costello Rosso from Winery Agostina Pieri are 2016, 0
Informations about the Winery Agostina Pieri
The Winery Agostina Pieri is one of of the world's greatest estates. It offers 7 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
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.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
