Winery Cantine del Borgo RealeToscana Cortegiano Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Toscana Cortegiano Rosso from the Winery Cantine del Borgo Reale
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Cortegiano Rosso of Winery Cantine del Borgo Reale in the region of Tuscany is a powerful.
Food and wine pairings with Toscana Cortegiano Rosso
Pairings that work perfectly with Toscana Cortegiano Rosso
Original food and wine pairings with Toscana Cortegiano Rosso
The Toscana Cortegiano Rosso of Winery Cantine del Borgo Reale matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef with caramelized onion, pasta stuffed with meat or lamb tagine with peppers and artichoke bottoms.
Details and technical informations about Winery Cantine del Borgo Reale's Toscana Cortegiano Rosso.
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 Toscana Cortegiano Rosso from Winery Cantine del Borgo Reale are 2000, 2013, 0
Informations about the Winery Cantine del Borgo Reale
The Winery Cantine del Borgo Reale is one of of the world's great estates. It offers 91 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
