Winery Podere Còncori - Istrionico

Winery Podere CòncoriIstrionico

The Istrionico of Winery Podere Còncori is a wine from the region of Tuscany.
This wine generally goes well with
The Istrionico of the Winery Podere Còncori is in the top 0 of wines of Tuscany.

Details and technical informations about Winery Podere Còncori's Istrionico.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14°
Allergens
Contains sulfites

Discover the grape variety: Ohanès

This variety is known in Spain, Portugal, Italy, Greece, Morocco, South Africa, the United States (California), Argentina, Chile, etc. In France, it is little cultivated because of its late maturity. - Synonyms: oanez or ohanez, uva de Almeria, uva del barco, santa paula, not to be confused with the white gherkin, khaen, grumer negro, valenci or valensi, which is not related to the black valensi (for all the synonyms of the grape varieties, click here!)

Informations about the Winery Podere Còncori

The winery offers 8 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Toscane
Find the Winery Podere Còncori on Facebook

The Winery Podere Còncori 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.

Top wine Tuscany
In the top 150000 of of Italy wines
In the top 25000 of of Tuscany wines
In the top 450000 of wines
In the top 800000 wines of the world

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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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