Winery ColiPratale Toscana
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pratale Toscana from the Winery Coli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pratale Toscana of Winery Coli in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Pratale Toscana of Winery Coli in the region of Tuscany often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Pratale Toscana
Pairings that work perfectly with Pratale Toscana
Original food and wine pairings with Pratale Toscana
The Pratale Toscana of Winery Coli matches generally quite well with dishes of beef, lamb or veal such as recipes of lamb skewers, leg of lamb in a herb crust with preserved vegetables or festive chinese fondue.
Details and technical informations about Winery Coli's Pratale Toscana.
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 Pratale Toscana from Winery Coli are 2013, 0, 2010
Informations about the Winery Coli
The Winery Coli is one of of the world's greatest estates. It offers 55 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: 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.
