Winery Carlo Baccheschi BertiMerah
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Merah from the Winery Carlo Baccheschi Berti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merah of Winery Carlo Baccheschi Berti in the region of Tuscany is a .
Food and wine pairings with Merah
Pairings that work perfectly with Merah
Original food and wine pairings with Merah
The Merah of Winery Carlo Baccheschi Berti matches generally quite well with dishes of beef, lamb or veal such as recipes of authentic bolognese sauce (ragù di carne), lamb kebab or piccata with cheese.
Details and technical informations about Winery Carlo Baccheschi Berti's Merah.
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 Merah from Winery Carlo Baccheschi Berti are 0
Informations about the Winery Carlo Baccheschi Berti
The Winery Carlo Baccheschi Berti is one of of the world's greatest estates. It offers 6 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: Arching
A stage in the vegetative cycle of the vine that occurs after the leaves have fallen and is characterized by the drying out of the soft shoots, which are transformed into hard shoots by lignification.
