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 beef with balsamic sauce, osso bucco of lamb or cutlets with portuguese sauce.
Details and technical informations about Winery Anceli's Bevetelo Di Toscana Rossoze.
Discover the grape variety: Bekari
Supple, fruity reds with a moderate ruby colour, smooth tannins and a light, fresh palate; signature aromas of red fruits (cherry, raspberry), gentle spices and floral notes. Also made into refreshing sparkling rosés. Traditionally blended with Debina and Vlachiko for Zitsa PDO sparkling rosés, or with Agiorgitiko for Epirus reds. Indigenous Greek black grape from Epirus, DNA-identical to Turkish Dimrit.
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
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: Harsh
Term describing the state of tannins with an astringency that lacks finesse.
