Winery Bindella - Tenuta VallocaiaArdore Syrah
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ardore Syrah from the Winery Bindella - Tenuta Vallocaia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ardore Syrah of Winery Bindella - Tenuta Vallocaia in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Ardore Syrah of Winery Bindella - Tenuta Vallocaia in the region of Tuscany often reveals types of flavors of non oak, oak or black fruit.
Food and wine pairings with Ardore Syrah
Pairings that work perfectly with Ardore Syrah
Original food and wine pairings with Ardore Syrah
The Ardore Syrah of Winery Bindella - Tenuta Vallocaia matches generally quite well with dishes of beef, lamb or veal such as recipes of chickpeas spanish style, shoulder of lamb stuffed with cognac or escargots à la bordelaise.
Details and technical informations about Winery Bindella - Tenuta Vallocaia's Ardore Syrah.
Discover the grape variety: Kalecik karasi
This grape variety is native to Turkey, where it is very well known and highly appreciated. It is virtually unknown in France and even less so in other wine-producing countries. Still in Turkey, we can find a white grape variety called kalecik also known as hasandede beyazi.
Last vintages of this wine
The best vintages of Ardore Syrah from Winery Bindella - Tenuta Vallocaia are 2013, 0, 2015
Informations about the Winery Bindella - Tenuta Vallocaia
The Winery Bindella - Tenuta Vallocaia is one of of the world's great estates. It offers 14 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
