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 wild boar stew in burgundy style, lamb kleftiko (greek) or escargots à la bordelaise.
Details and technical informations about Winery Colline San Biagio's Quattordicisei.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
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
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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
