Winery Cantina I Vini Di MaremmaTriocco Toscana Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Triocco Toscana Rosso from the Winery Cantina I Vini Di Maremma
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Triocco Toscana Rosso of Winery Cantina I Vini Di Maremma in the region of Tuscany is a .
Food and wine pairings with Triocco Toscana Rosso
Pairings that work perfectly with Triocco Toscana Rosso
Original food and wine pairings with Triocco Toscana Rosso
The Triocco Toscana Rosso of Winery Cantina I Vini Di Maremma matches generally quite well with dishes of beef, lamb or veal such as recipes of stuffed zucchini, lamb chops with lemon and herbs or orloff roast.
Details and technical informations about Winery Cantina I Vini Di Maremma's Triocco Toscana Rosso.
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 Triocco Toscana Rosso from Winery Cantina I Vini Di Maremma are 0
Informations about the Winery Cantina I Vini Di Maremma
The Winery Cantina I Vini Di Maremma is one of of the world's great estates. It offers 35 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
