
Winery Alberto BartaliToscana Rosso
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Toscana Rosso from the Winery Alberto Bartali
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Rosso of Winery Alberto Bartali in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Toscana Rosso
Pairings that work perfectly with Toscana Rosso
Original food and wine pairings with Toscana Rosso
The Toscana Rosso of Winery Alberto Bartali matches generally quite well with dishes of beef, lamb or veal such as recipes of romazava (madagascar), oriental stew with couscous or tanjia.
Details and technical informations about Winery Alberto Bartali's Toscana Rosso.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Toscana Rosso from Winery Alberto Bartali are 2013, 0, 2015
Informations about the Winery Alberto Bartali
The Winery Alberto Bartali is one of of the world's greatest estates. It offers 5 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
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.
The word of the wine: Retrieved from
Wine that has lost its aromatic potential after prolonged aeration.













