The Winery Cantina Tuscania of Chianti Classico of Tuscany

The Winery Cantina Tuscania is one of the best wineries to follow in Chianti Classico.. It offers 1 wines for sale in of Chianti Classico to come and discover on site or to buy online.
Looking for the best Winery Cantina Tuscania wines in Chianti Classico among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Cantina Tuscania wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Cantina Tuscania wines with technical and enological descriptions.
How Winery Cantina Tuscania wines pair with each other generally quite well with dishes of beef, veal or poultry such as recipes of beef bourguignon with cookéo, veal chop normandy style or fish and chips (english batter).
In the mouth the red wine of Winery Cantina Tuscania. is a powerful with a nice balance between acidity and tannins.
Historic heart of Tuscan Chianti: signature Sangiovese as red king (≥80%) — ruby with garnet glints, elegant and complex with notes of ripe cherry, raspberry, plum, violet, leather and a balsamic touch with ageing, silky tannins and a saline mineral finish. Canaiolo, Colorino or Cabernet/Merlot possible as complements. Riserva and Gran Selezione at the summit. DOCG between Florence and Siena, galestro and alberese soils, continental climate — racy, age-worthy wines.
Planning a wine route in the of Chianti Classico? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Cantina Tuscania.
Supple, elegant reds with a light ruby robe, fine tannins and fresh acidity, showing delicate aromas of strawberry, raspberry, red cherry, rose, sweet spices and floral notes. Airy, refreshing palate, compared to pinot noir for its finesse. Star of the Kalecik slopes along the Kızılırmak river near Ankara, one of the great ambassadors of the Turkish wine revival. Autochthonous Anatolian variety, saved from extinction by Ankara University in the 1970s.