Winery CeraltiToscana Rosso
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 Toscana Rosso from the Winery Ceralti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Rosso of Winery Ceralti in the region of Toscane is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Toscana Rosso
Pairings that work perfectly with Toscana Rosso
Original food and wine pairings with Toscana Rosso
The Toscana Rosso of Winery Ceralti matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with panang curry (red curry), ramadan berber soup (harira) or slow-cooked veal roast.
Details and technical informations about Winery Ceralti's Toscana Rosso.
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 Toscana Rosso from Winery Ceralti are 2009, 2018
Informations about the Winery Ceralti
The Winery Ceralti is one of of the world's great estates. It offers 13 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.
News related to this wine
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The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.