Winery Carpineto - Originale Toscano Rosso

Winery CarpinetoOriginale Toscano Rosso

3.6
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Originale Toscano Rosso of Winery Carpineto is a red wine from the region of Tuscany.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.

Taste structure of the Originale Toscano Rosso from the Winery Carpineto

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Originale Toscano Rosso of Winery Carpineto in the region of Tuscany is a .

Wine flavors and olphactive analysis

On the nose the Originale Toscano Rosso of Winery Carpineto in the region of Tuscany often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or red fruit.

Details and technical informations about Winery Carpineto's Originale Toscano Rosso.

Winemaker
Giovanni Carlo Sacchet
Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Nuragus

A very old variety grown in Italy, where it still plays an important role, particularly in Sardinia. - Synonyms: meragus, abbondosa, bruscu biancu, axina, garnaccia, granazza, burdu, malvasia di tura (for all the synonyms of the varieties). - Description: medium to large bunches, conical, voluminous, compact, short strong stems, often with a lignified part; medium-sized, spherical or slightly elongated berries, greenish-yellow to golden-yellow skin, sometimes amber with a pink tinge when fully ripe, soft pulp with a simple taste. - Production potential: late budding. Quite vigorous and very productive, suitable for almost all types of soil. Hardy, it resists well to the various cryptogamic diseases. Maturity: 3rd period average. - Wine type/Aromas: gives a heady wine of yellow straw color with sometimes golden reflections, provided in the majority of the cases with a good acidity.

Last vintages of this wine

Originale Toscano Rosso - 2018
In the top 100 of of Tuscany wines
Average rating: 3.71110.50
Originale Toscano Rosso - 2017
In the top 100 of of Tuscany wines
Average rating: 3.51110.50
Originale Toscano Rosso - 2016
In the top 100 of of Tuscany wines
Average rating: 3.61110.50
Originale Toscano Rosso - 2015
In the top 100 of of Tuscany wines
Average rating: 3.71110.50
Originale Toscano Rosso - 2013
In the top 100 of of Tuscany wines
Average rating: 3.911110
Originale Toscano Rosso - 2012
In the top 100 of of Tuscany wines
Average rating: 4.211110
Originale Toscano Rosso - 2011
In the top 100 of of Tuscany wines
Average rating: 4.111110

The best vintages of Originale Toscano Rosso from Winery Carpineto are 2012, 2011, 2013, 2018 and 2015.

Informations about the Winery Carpineto

The winery offers 40 different wines.
Its wines get an average rating of 3.7.
It is in the top 20 of the best estates in the region
It is located in Toscane
Find the Winery Carpineto on Facebook and on Twitter

The Winery Carpineto is one of of the world's great estates. It offers 42 wines for sale in the of Tuscany to come and discover on site or to buy online.

Top wine Tuscany
In the top 25000 of of Italy wines
In the top 4500 of of Tuscany wines
In the top 70000 of red wines
In the top 150000 wines of the world

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.

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