Winery ColombaiaRosso Toscano
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso Toscano from the Winery Colombaia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Toscano of Winery Colombaia in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Rosso Toscano of Winery Colombaia in the region of Tuscany often reveals types of flavors of cherry, earthy or strawberries and sometimes also flavors of leather, raspberry or red cherry.
Food and wine pairings with Rosso Toscano
Pairings that work perfectly with Rosso Toscano
Original food and wine pairings with Rosso Toscano
The Rosso Toscano of Winery Colombaia matches generally quite well with dishes of beef, lamb or veal such as recipes of savoyard matafans, lamb tagine with dried fruits or roast veal with cider.
Details and technical informations about Winery Colombaia's Rosso 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 Rosso Toscano from Winery Colombaia are 2016, 2009, 2015, 2013 and 2012.
Informations about the Winery Colombaia
The Winery Colombaia is one of of the world's greatest estates. It offers 7 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: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
