Winery Colline San BiagioQuattordicisei
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 Quattordicisei from the Winery Colline San Biagio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quattordicisei of Winery Colline San Biagio in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Quattordicisei
Pairings that work perfectly with Quattordicisei
Original food and wine pairings with Quattordicisei
The Quattordicisei of Winery Colline San Biagio matches generally quite well with dishes of beef, lamb or veal such as recipes of chickpeas spanish style, mediterranean lamb necklace or alsatian wine pie.
Details and technical informations about Winery Colline San Biagio's Quattordicisei.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Quattordicisei from Winery Colline San Biagio are 2013, 2014, 0
Informations about the Winery Colline San Biagio
The Winery Colline San Biagio is one of of the world's greatest estates. It offers 5 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
