Winery AnnesantiPiano della Torre
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Piano della Torre from the Winery Annesanti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Piano della Torre of Winery Annesanti in the region of Umbria is a .
Food and wine pairings with Piano della Torre
Pairings that work perfectly with Piano della Torre
Original food and wine pairings with Piano della Torre
The Piano della Torre of Winery Annesanti matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue in hot pickle sauce, vegetarian lasagna or small stuffed provençal dishes.
Details and technical informations about Winery Annesanti's Piano della Torre.
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 Piano della Torre from Winery Annesanti are 0, 2018
Informations about the Winery Annesanti
The Winery Annesanti is one of of the world's greatest estates. It offers 18 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
"Green heart" of Italy, cradle of Sagrantino: exceptional tannic red in Sagrantino di Montefalco DOCG, dense and concentrated with notes of blackberry, candied plum, liquorice, spice and leather, powerful tannins and long ageing. Suppler Sangiovese in blends, Cabernet and Merlot in Torgiano DOCG. Orvieto whites based on Grechetto and Trebbiano, full and almondy, from dry to sweet Muffato. ~13,000 ha between Tuscany and Lazio.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
