Winery La Certosa di BelriguardoBaccano Rosso Toscano
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Baccano Rosso Toscano from the Winery La Certosa di Belriguardo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baccano Rosso Toscano of Winery La Certosa di Belriguardo in the region of Toscane is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Baccano Rosso Toscano of Winery La Certosa di Belriguardo in the region of Toscane often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or black fruit.
Food and wine pairings with Baccano Rosso Toscano
Pairings that work perfectly with Baccano Rosso Toscano
Original food and wine pairings with Baccano Rosso Toscano
The Baccano Rosso Toscano of Winery La Certosa di Belriguardo matches generally quite well with dishes of beef, lamb or veal such as recipes of rosbeef casserole mamie, ramadan berber soup (harira) or cordon bleu with veal and cured ham.
Details and technical informations about Winery La Certosa di Belriguardo's Baccano Rosso Toscano.
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 Baccano Rosso Toscano from Winery La Certosa di Belriguardo are 2004, 2011, 2010, 2009 and 2014.
Informations about the Winery La Certosa di Belriguardo
The Winery La Certosa di Belriguardo is one of of the world's greatest estates. It offers 9 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
At the heart of the terroirs of Mâcon-Verzé
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Verzé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
The Saint-Véran appellation seen by Kevin Tessieux
Kévin Tessieux, President of the appellation’s winegrower union, shares his perspective on the Saint-Véran appellation and tell us about the origin of its name. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux sociaux : Facebook : https://www.facebook.com/VinsdeBourgogneofficiel Twitter : https://twitter.com/VinsdeBourgogne Instagram : https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.li ...
Chablis: #locationmatters by Yang LU
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this first 90-second clip, Yang LU explains how location is the key to understanding “Why Chablis is special”. #Chablis #PureChablis ...
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
