Winery Cantina di MontalcinoSangiovese Toscano Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sangiovese Toscano Rosso from the Winery Cantina di Montalcino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese Toscano Rosso of Winery Cantina di Montalcino in the region of Tuscany is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Sangiovese Toscano Rosso
Pairings that work perfectly with Sangiovese Toscano Rosso
Original food and wine pairings with Sangiovese Toscano Rosso
The Sangiovese Toscano Rosso of Winery Cantina di Montalcino matches generally quite well with dishes of beef, lamb or veal such as recipes of german recipe for marinated meat: sauerbraten, rack of lamb in a salt crust or tripe in the style of caen.
Details and technical informations about Winery Cantina di Montalcino's Sangiovese Toscano 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 Sangiovese Toscano Rosso from Winery Cantina di Montalcino are 0, 2015
Informations about the Winery Cantina di Montalcino
The Winery Cantina di Montalcino is one of of the world's great estates. It offers 24 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: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
