Winery CarpinetoToscano Gajola
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Toscano Gajola from the Winery Carpineto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscano Gajola of Winery Carpineto in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Toscano Gajola of Winery Carpineto in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Toscano Gajola
Pairings that work perfectly with Toscano Gajola
Original food and wine pairings with Toscano Gajola
The Toscano Gajola of Winery Carpineto matches generally quite well with dishes of beef, lamb or veal such as recipes of beef miroton, lamb mouse confit in wine or roast veal with chanterelles and cream.
Details and technical informations about Winery Carpineto's Toscano Gajola.
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 Toscano Gajola from Winery Carpineto are 1997, 1995, 1993, 2011 and 1989.
Informations about the Winery Carpineto
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.
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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
