Winery Castello del TerriccioBlazello
This wine is a blend of 2 varietals which are the Petit Verdot and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Blazello from the Winery Castello del Terriccio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blazello of Winery Castello del Terriccio in the region of Toscane is a .
Food and wine pairings with Blazello
Pairings that work perfectly with Blazello
Original food and wine pairings with Blazello
The Blazello of Winery Castello del Terriccio matches generally quite well with dishes of beef, lamb or veal such as recipes of daube niçoise, couscous without couscous maker or veal blanquette burger.
Details and technical informations about Winery Castello del Terriccio's Blazello.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Castello del Terriccio
The Winery Castello del Terriccio is one of of the world's greatest estates. It offers 9 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
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The word of the wine: Final
A more or less lasting impression that is felt in the mouth once the wine has been swallowed (or spat out in the case of a professional tasting). The finish can be short or persistent.