Winery BoriassiLevàda Rosso
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Levàda Rosso from the Winery Boriassi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Levàda Rosso of Winery Boriassi in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Levàda Rosso
Pairings that work perfectly with Levàda Rosso
Original food and wine pairings with Levàda Rosso
The Levàda Rosso of Winery Boriassi matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue in hot sauce, tanjia (lamb shoulder confit) or veal escalope (piccata milanese).
Details and technical informations about Winery Boriassi's Levàda 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 Levàda Rosso from Winery Boriassi are 0
Informations about the Winery Boriassi
The Winery Boriassi is one of of the world's greatest estates. It offers 3 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
