Winery CennatoioInnominato
Red wine
This wine is composed of 100% of the grape variety Sangiovese.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Innominato from the Winery Cennatoio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Innominato of Winery Cennatoio in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Innominato
Pairings that work perfectly with Innominato
Original food and wine pairings with Innominato
The Innominato of Winery Cennatoio matches generally quite well with dishes of beef, lamb or veal such as recipes of traditional hungarian goulash, moroccan lamb stew or lisbon veal sauté.
Details and technical informations about Winery Cennatoio's Innominato.
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 Innominato from Winery Cennatoio are 2012, 0
Informations about the Winery Cennatoio
The Winery Cennatoio is one of of the world's great estates. It offers 23 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
