Winery Ceccanti Kiewa Valley Wines - Sangiovese

Winery Ceccanti Kiewa Valley WinesSangiovese

The Sangiovese of Winery Ceccanti Kiewa Valley Wines is a wine from the region of Victoria.
This wine generally goes well with
The Sangiovese of the Winery Ceccanti Kiewa Valley Wines is in the top 0 of wines of Victoria.

Details and technical informations about Winery Ceccanti Kiewa Valley Wines's Sangiovese.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

Discover the grape variety: Tannat

Powerful, tannic reds with inky colour and dense texture, with aromas of blackberry, blackcurrant, black plum, leather, liquorice and smoky notes. Very high ageing potential and polyphenol content (health reputation). Star of Madiran AOC in Béarn and the national grape of Uruguay (Canelones, Maldonado). Also grown in Irouléguy and Tursan. Late-ripening red variety from south-west France.

Informations about the Winery Ceccanti Kiewa Valley Wines

The winery offers 9 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Victoria

The Winery Ceccanti Kiewa Valley Wines is one of of the world's greatest estates. It offers 6 wines for sale in the of Victoria to come and discover on site or to buy online.

Top wine Victoria
In the top 70000 of of Australia wines
In the top 15000 of of Victoria wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of Victoria

Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).

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)

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