Winery Ca' di PesaLa Lucertola
Red wine
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 La Lucertola from the Winery Ca' di Pesa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Lucertola of Winery Ca' di Pesa in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with La Lucertola
Pairings that work perfectly with La Lucertola
Original food and wine pairings with La Lucertola
The La Lucertola of Winery Ca' di Pesa matches generally quite well with dishes of beef, lamb or veal such as recipes of quick and easy monkfish tail, shish kebab or dafina.
Details and technical informations about Winery Ca' di Pesa's La Lucertola.
Discover the grape variety: Aubin vert
Aubin vert blanc is a grape variety that originated in France (Lorraine). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Aubin vert blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of La Lucertola from Winery Ca' di Pesa are 0, 2013
Informations about the Winery Ca' di Pesa
The Winery Ca' di Pesa is one of of the world's greatest estates. It offers 4 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
