Winery Conte Ferdinando GuicciardiniSangio 100 Toscana
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sangio 100 Toscana from the Winery Conte Ferdinando Guicciardini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangio 100 Toscana of Winery Conte Ferdinando Guicciardini in the region of Tuscany is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Sangio 100 Toscana of Winery Conte Ferdinando Guicciardini in the region of Tuscany often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Sangio 100 Toscana
Pairings that work perfectly with Sangio 100 Toscana
Original food and wine pairings with Sangio 100 Toscana
The Sangio 100 Toscana of Winery Conte Ferdinando Guicciardini matches generally quite well with dishes of beef, lamb or veal such as recipes of shoulder of suckling lamb confit with herbs, lamb tagine with honey and dried fruits or osso bucco milanese.
Details and technical informations about Winery Conte Ferdinando Guicciardini's Sangio 100 Toscana.
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 Sangio 100 Toscana from Winery Conte Ferdinando Guicciardini are 2016, 0, 2018
Informations about the Winery Conte Ferdinando Guicciardini
The Winery Conte Ferdinando Guicciardini is one of of the world's great estates. It offers 45 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
