Winery BarlettaioToscano Sangiovese
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Toscano Sangiovese from the Winery Barlettaio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscano Sangiovese of Winery Barlettaio in the region of Tuscany is a powerful.
Food and wine pairings with Toscano Sangiovese
Pairings that work perfectly with Toscano Sangiovese
Original food and wine pairings with Toscano Sangiovese
The Toscano Sangiovese of Winery Barlettaio matches generally quite well with dishes of beef, lamb or veal such as recipes of boles de picolat (catalan meatballs), moroccan tagine with lamb and cardoons or roast veal with milk and rosemary.
Details and technical informations about Winery Barlettaio's Toscano Sangiovese.
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 Toscano Sangiovese from Winery Barlettaio are 2012, 0, 2010
Informations about the Winery Barlettaio
The Winery Barlettaio is one of of the world's greatest estates. It offers 4 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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
