Winery CastellaniPian dell'Olmo Sangiovese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pian dell'Olmo Sangiovese from the Winery Castellani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pian dell'Olmo Sangiovese of Winery Castellani in the region of Tuscany is a .
Food and wine pairings with Pian dell'Olmo Sangiovese
Pairings that work perfectly with Pian dell'Olmo Sangiovese
Original food and wine pairings with Pian dell'Olmo Sangiovese
The Pian dell'Olmo Sangiovese of Winery Castellani matches generally quite well with dishes of beef, lamb or veal such as recipes of beef strogonoff, seven o'clock leg of lamb or roast veal orloff.
Details and technical informations about Winery Castellani's Pian dell'Olmo Sangiovese.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Pian dell'Olmo Sangiovese from Winery Castellani are 2013, 2014, 2012, 2010 and 0.
Informations about the Winery Castellani
The Winery Castellani is one of of the world's great estates. It offers 188 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
