Winery CannetaLa Pietrosola Sangiovese Montecucco
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the La Pietrosola Sangiovese Montecucco from the Winery Canneta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Pietrosola Sangiovese Montecucco of Winery Canneta in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Pietrosola Sangiovese Montecucco
Pairings that work perfectly with La Pietrosola Sangiovese Montecucco
Original food and wine pairings with La Pietrosola Sangiovese Montecucco
The La Pietrosola Sangiovese Montecucco of Winery Canneta matches generally quite well with dishes of beef, lamb or veal such as recipes of roast monkfish with bacon, lamb epigram in spicy sauce or veal cutlets with cream sauce.
Details and technical informations about Winery Canneta's La Pietrosola Sangiovese Montecucco.
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 La Pietrosola Sangiovese Montecucco from Winery Canneta are 2010, 2016, 0
Informations about the Winery Canneta
The Winery Canneta is one of of the world's greatest estates. It offers 24 wines for sale in the of Montecucco to come and discover on site or to buy online.
The wine region of Montecucco
The wine region of Montecucco is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Amantis or the Domaine Azienda Biologica Basile produce mainly wines red, white and pink. The most planted grape varieties in the region of Montecucco are Sangiovese, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Montecucco often reveals types of flavors of cherry, vegetal or cinnamon and sometimes also flavors of cheese, dark fruit or grass.
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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
