Winery Dianella 1° VinciIl Dianella Toscana
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Il Dianella Toscana from the Winery Dianella 1° Vinci
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Dianella Toscana of Winery Dianella 1° Vinci in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Il Dianella Toscana
Pairings that work perfectly with Il Dianella Toscana
Original food and wine pairings with Il Dianella Toscana
The Il Dianella Toscana of Winery Dianella 1° Vinci matches generally quite well with dishes of beef, lamb or veal such as recipes of beef strogonoff, lamb colombo or chicken supreme with morels.
Details and technical informations about Winery Dianella 1° Vinci's Il Dianella Toscana.
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 Il Dianella Toscana from Winery Dianella 1° Vinci are 0
Informations about the Winery Dianella 1° Vinci
The Winery Dianella 1° Vinci is one of of the world's great estates. It offers 15 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
