Winery ArcanumLa Porta Toscana
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the La Porta Toscana from the Winery Arcanum
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Porta Toscana of Winery Arcanum in the region of Toscane is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Porta Toscana
Pairings that work perfectly with La Porta Toscana
Original food and wine pairings with La Porta Toscana
The La Porta Toscana of Winery Arcanum matches generally quite well with dishes of beef, lamb or veal such as recipes of seven o'clock leg of lamb, giouvetsi (greek dish) or rabbit with hunter's sauce.
Details and technical informations about Winery Arcanum's La Porta Toscana.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of La Porta Toscana from Winery Arcanum are 2006
Informations about the Winery Arcanum
The Winery Arcanum is one of of the world's greatest estates. It offers 6 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
News related to this wine
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The word of the wine: Oxidized
Altered by oxidation.