Winery BartenuraRosso Toscano
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 balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso Toscano from the Winery Bartenura
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Toscano of Winery Bartenura in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rosso Toscano
Pairings that work perfectly with Rosso Toscano
Original food and wine pairings with Rosso Toscano
The Rosso Toscano of Winery Bartenura matches generally quite well with dishes of beef, lamb or veal such as recipes of seven o'clock leg of lamb, shoulder of lamb on a bed of potatoes or sauté of veal with chorizo.
Details and technical informations about Winery Bartenura's Rosso Toscano.
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 Rosso Toscano from Winery Bartenura are 2015, 2012, 2019, 0 and 2014.
Informations about the Winery Bartenura
The Winery Bartenura is one of of the world's great estates. It offers 36 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: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
