Winery BaccheretoRosso di Toscana
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso di Toscana from the Winery Bacchereto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso di Toscana of Winery Bacchereto in the region of Tuscany is a .
Food and wine pairings with Rosso di Toscana
Pairings that work perfectly with Rosso di Toscana
Original food and wine pairings with Rosso di Toscana
The Rosso di Toscana of Winery Bacchereto matches generally quite well with dishes of beef, lamb or veal such as recipes of small stuffed fish from nice, fillet of lamb in potato dressing or traditional veal stew.
Details and technical informations about Winery Bacchereto's Rosso di Toscana.
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 Rosso di Toscana from Winery Bacchereto are 0
Informations about the Winery Bacchereto
The Winery Bacchereto is one of of the world's greatest estates. It offers 6 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
