Winery BocelliPoggioncino
Red wine
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 Poggioncino from the Winery Bocelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poggioncino of Winery Bocelli in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Poggioncino of Winery Bocelli in the region of Tuscany often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Poggioncino
Pairings that work perfectly with Poggioncino
Original food and wine pairings with Poggioncino
The Poggioncino of Winery Bocelli matches generally quite well with dishes of beef, lamb or veal such as recipes of polish goulash, trapper's barbecue or veal chop with rosemary.
Details and technical informations about Winery Bocelli's Poggioncino.
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 Poggioncino from Winery Bocelli are 2009, 2008, 0, 2014 and 2013.
Informations about the Winery Bocelli
The Winery Bocelli is one of of the world's greatest estates. It offers 23 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
