Winery La Certosa di BelriguardoInnno di San Giove
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 Innno di San Giove from the Winery La Certosa di Belriguardo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Innno di San Giove of Winery La Certosa di Belriguardo in the region of Toscane is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Innno di San Giove of Winery La Certosa di Belriguardo in the region of Toscane often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Innno di San Giove
Pairings that work perfectly with Innno di San Giove
Original food and wine pairings with Innno di San Giove
The Innno di San Giove of Winery La Certosa di Belriguardo matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bourguignon in the oven of nanou, canned cassoulet or roast veal orloff.
Details and technical informations about Winery La Certosa di Belriguardo's Innno di San Giove.
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 Innno di San Giove from Winery La Certosa di Belriguardo are 2015, 2011, 2014, 2012 and 2013.
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
The Chablis vineyard and the transition to sustainable practices
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 5-minute clip, the speakers discuss organic wines and the movement towards more environmentally friendly practices. #Chablis #PureChablis ...
The Rully appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Rully appellation. Here the vineyard is planted on different hills which have very different gelogicial characteristics. It partly explains the great diversity in the expression of the Rully wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 20 ...
Food and Chablis wines pairing, by Debra MEIBURG and Ivy NG
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 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
