Winery Cantina di PitiglianoBio Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bio Rosso from the Winery Cantina di Pitigliano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bio Rosso of Winery Cantina di Pitigliano in the region of Tuscany is a .
Food and wine pairings with Bio Rosso
Pairings that work perfectly with Bio Rosso
Original food and wine pairings with Bio Rosso
The Bio Rosso of Winery Cantina di Pitigliano matches generally quite well with dishes of beef, lamb or veal such as recipes of beef stew provencal style, lamb tagine with honey and onions or deer stew.
Details and technical informations about Winery Cantina di Pitigliano's Bio Rosso.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Informations about the Winery Cantina di Pitigliano
The Winery Cantina di Pitigliano is one of of the world's great estates. It offers 30 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
