Winery LisiniToscana San Biagio Rosso
Red wine
This wine is composed of 100% of the grape variety Sangiovese.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Toscana San Biagio Rosso from the Winery Lisini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana San Biagio Rosso of Winery Lisini in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Toscana San Biagio Rosso of Winery Lisini in the region of Tuscany often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of blackberry, red fruit or black cherries.
Food and wine pairings with Toscana San Biagio Rosso
Pairings that work perfectly with Toscana San Biagio Rosso
Original food and wine pairings with Toscana San Biagio Rosso
The Toscana San Biagio Rosso of Winery Lisini matches generally quite well with dishes of beef, lamb or veal such as recipes of express veal stew in a pressure cooker, lamb chops with honey and spices or potjevlesch (northern france).
Details and technical informations about Winery Lisini's Toscana San Biagio Rosso.
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 Toscana San Biagio Rosso from Winery Lisini are 2017, 2015, 2016, 2014 and 2013.
Informations about the Winery Lisini
The Winery Lisini is one of of the world's greatest estates. It offers 9 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
