Winery BonacchiAltissimo Toscana Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Altissimo Toscana Rosso from the Winery Bonacchi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Altissimo Toscana Rosso of Winery Bonacchi in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Altissimo Toscana Rosso
Pairings that work perfectly with Altissimo Toscana Rosso
Original food and wine pairings with Altissimo Toscana Rosso
The Altissimo Toscana Rosso of Winery Bonacchi matches generally quite well with dishes of beef, lamb or veal such as recipes of grandma melanie's cassoulet, lamb tagine with honey and dried fruits or veal liver in vinegar.
Details and technical informations about Winery Bonacchi's Altissimo Toscana 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 Altissimo Toscana Rosso from Winery Bonacchi are 0
Informations about the Winery Bonacchi
The Winery Bonacchi is one of of the world's great estates. It offers 48 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
