Winery CaiarossaLa Serra Toscana
Red wine
In the mouth this red wine is a with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the La Serra Toscana from the Winery Caiarossa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Serra Toscana of Winery Caiarossa in the region of Tuscany is a with a lot of tannins present in the mouth.
Food and wine pairings with La Serra Toscana
Pairings that work perfectly with La Serra Toscana
Original food and wine pairings with La Serra Toscana
The La Serra Toscana of Winery Caiarossa matches generally quite well with dishes of beef, lamb or veal such as recipes of polish goulash, sauté of lamb with curry or curried veal roulades.
Details and technical informations about Winery Caiarossa's La Serra Toscana.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). 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 small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of La Serra Toscana from Winery Caiarossa are 0
Informations about the Winery Caiarossa
The Winery Caiarossa is one of of the world's greatest estates. It offers 8 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
