Winery Carlo Baccheschi BertiSantaurora
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Santaurora from the Winery Carlo Baccheschi Berti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Santaurora of Winery Carlo Baccheschi Berti in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Santaurora
Pairings that work perfectly with Santaurora
Original food and wine pairings with Santaurora
The Santaurora of Winery Carlo Baccheschi Berti matches generally quite well with dishes of beef, lamb or veal such as recipes of spaghetti bolognese, tomatoes, zucchini, potatoes stuffed moroccan style with... or veal chop with rosemary.
Details and technical informations about Winery Carlo Baccheschi Berti's Santaurora.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
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: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
