Winery Le CosteBuca Niccolini Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Buca Niccolini Rosso from the Winery Le Coste
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Buca Niccolini Rosso of Winery Le Coste in the region of Tuscany is a .
Food and wine pairings with Buca Niccolini Rosso
Pairings that work perfectly with Buca Niccolini Rosso
Original food and wine pairings with Buca Niccolini Rosso
The Buca Niccolini Rosso of Winery Le Coste matches generally quite well with dishes of beef, lamb or veal such as recipes of stuffed zucchini, original mafé with okra or veal rouelle normande.
Details and technical informations about Winery Le Coste's Buca Niccolini Rosso.
Discover the grape variety: Carmenère
Carménère is a grape variety of Bordeaux origin. It is the result of a cross between Cabernet Franc and Gros Cabernet. In France, it occupies only about ten hectares, but it is also grown in Chile, Peru, the Andes, California, Italy and Argentina. The leaves of the carmenere are shiny and revolute. Its berries are round and medium-sized. Carménère is susceptible to grey rot, especially in wet autumn. It can also be exposed to the risk of climatic coulure, which is why it is important to grow it on poor soil and in warm areas. Carménère is associated with an average second ripening period. This variety has only one approved clone, 1059. It can be vinified with Cabernet Sauvignon and Merlot. It produces a rich, highly coloured wine, which acquires character when combined with other grape varieties.
Last vintages of this wine
The best vintages of Buca Niccolini Rosso from Winery Le Coste are 2018, 0
Informations about the Winery Le Coste
The Winery Le Coste is one of of the world's greatest estates. It offers 24 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
