Winery BurdizzoSangiovese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sangiovese from the Winery Burdizzo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese of Winery Burdizzo in the region of Tuscany is a .
Food and wine pairings with Sangiovese
Pairings that work perfectly with Sangiovese
Original food and wine pairings with Sangiovese
The Sangiovese of Winery Burdizzo matches generally quite well with dishes of beef, lamb or veal such as recipes of grandma melanie's cassoulet, lamb stew with melting peppers or veal escalope with marsala.
Details and technical informations about Winery Burdizzo's Sangiovese.
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 Sangiovese from Winery Burdizzo are 2014, 0, 2015
Informations about the Winery Burdizzo
The Winery Burdizzo is one of of the world's great estates. It offers 11 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
