Winery AnceliBevetelo Di Toscana Rossoze
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bevetelo Di Toscana Rossoze from the Winery Anceli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bevetelo Di Toscana Rossoze of Winery Anceli in the region of Tuscany is a .
Food and wine pairings with Bevetelo Di Toscana Rossoze
Pairings that work perfectly with Bevetelo Di Toscana Rossoze
Original food and wine pairings with Bevetelo Di Toscana Rossoze
The Bevetelo Di Toscana Rossoze of Winery Anceli matches generally quite well with dishes of beef, lamb or veal such as recipes of braised beef with guinness, lamb tagine with dried apricots or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Anceli's Bevetelo Di Toscana Rossoze.
Discover the grape variety: Panse précoce
Most certainly finding its first origins in southern Provence, registered in the Official Catalogue of table grape varieties list A1. According to genetic analyses published in Montpellier (Hérault), it is the result of a cross between the bicane and the pascal blanc. It should not be confused with the foster' white grown in Italy and wrongly called panse précoce. Finally, it can also be confused with the Panse de Provence, which has downy-pubescent leaves and ripens in the second half of the year.
Last vintages of this wine
The best vintages of Bevetelo Di Toscana Rossoze from Winery Anceli are 0, 2012
Informations about the Winery Anceli
The Winery Anceli is one of of the world's greatest estates. It offers 11 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
