Winery DievolePlenum Tertius
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Tempranillo.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Plenum Tertius from the Winery Dievole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Plenum Tertius of Winery Dievole in the region of Toscane is a powerful.
Food and wine pairings with Plenum Tertius
Pairings that work perfectly with Plenum Tertius
Original food and wine pairings with Plenum Tertius
The Plenum Tertius of Winery Dievole matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bourguignon with cookéo, moroccan style leg of lamb or roast veal orloff with mushrooms.
Details and technical informations about Winery Dievole's Plenum Tertius.
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 Plenum Tertius from Winery Dievole are 2002
Informations about the Winery Dievole
The Winery Dievole is one of of the world's great estates. It offers 43 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
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The word of the wine: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
