Winery Castello del TerriccioMassimo
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Massimo from the Winery Castello del Terriccio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Massimo of Winery Castello del Terriccio in the region of Tuscany is a .
Food and wine pairings with Massimo
Pairings that work perfectly with Massimo
Original food and wine pairings with Massimo
The Massimo of Winery Castello del Terriccio matches generally quite well with dishes of beef, lamb or veal such as recipes of adapted vietnamese fondue, lamb tagine with vegetables and preserved lemons or sauté of veal with tomato.
Details and technical informations about Winery Castello del Terriccio's Massimo.
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 Massimo from Winery Castello del Terriccio are 2009, 0, 2008
Informations about the Winery Castello del Terriccio
The Winery Castello del Terriccio is one of of the world's greatest estates. It offers 11 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
