Winery AntinoriSecentenario
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Secentenario from the Winery Antinori
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Secentenario of Winery Antinori in the region of Tuscany is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Secentenario
Pairings that work perfectly with Secentenario
Original food and wine pairings with Secentenario
The Secentenario of Winery Antinori matches generally quite well with dishes of beef, lamb or veal such as recipes of enchiladas franchouillards, lamb in a crown with spring vegetables or casserons in the country style.
Details and technical informations about Winery Antinori's Secentenario.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Secentenario from Winery Antinori are 1985, 0
Informations about the Winery Antinori
The Winery Antinori is one of of the world's great estates. It offers 99 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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
