Winery Agricola La SvoltaFlorenza
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Florenza from the Winery Agricola La Svolta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Florenza of Winery Agricola La Svolta in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Florenza
Pairings that work perfectly with Florenza
Original food and wine pairings with Florenza
The Florenza of Winery Agricola La Svolta matches generally quite well with dishes of beef, lamb or veal such as recipes of boeuf lôc lac (cambodia), doner kebab or osso bucco milanese.
Details and technical informations about Winery Agricola La Svolta's Florenza.
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 Florenza from Winery Agricola La Svolta are 2018, 0
Informations about the Winery Agricola La Svolta
The Winery Agricola La Svolta is one of of the world's greatest estates. It offers 9 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: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
