Winery CollefioritoSangiovese Toscano
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sangiovese Toscano from the Winery Collefiorito
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese Toscano of Winery Collefiorito in the region of Tuscany is a .
Food and wine pairings with Sangiovese Toscano
Pairings that work perfectly with Sangiovese Toscano
Original food and wine pairings with Sangiovese Toscano
The Sangiovese Toscano of Winery Collefiorito matches generally quite well with dishes of beef, lamb or veal such as recipes of improved horse steak, lamb tagine with peppers and artichoke bottoms or sauté of veal with mushrooms.
Details and technical informations about Winery Collefiorito's Sangiovese 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 Sangiovese Toscano from Winery Collefiorito are 2014, 0
Informations about the Winery Collefiorito
The Winery Collefiorito is one of of the world's greatest estates. It offers 3 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: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
