Winery CornioletaSangiovese di Toscana
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 di Toscana from the Winery Cornioleta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese di Toscana of Winery Cornioleta in the region of Tuscany is a .
Food and wine pairings with Sangiovese di Toscana
Pairings that work perfectly with Sangiovese di Toscana
Original food and wine pairings with Sangiovese di Toscana
The Sangiovese di Toscana of Winery Cornioleta matches generally quite well with dishes of beef, lamb or veal such as recipes of beef enchilladas au gratin, thomas's shoulder of lamb or lamb confit with new potatoes.
Details and technical informations about Winery Cornioleta's Sangiovese di Toscana.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Informations about the Winery Cornioleta
The Winery Cornioleta 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
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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
