Winery Enrico FossiSassoforte
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sassoforte from the Winery Enrico Fossi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sassoforte of Winery Enrico Fossi in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Sassoforte of Winery Enrico Fossi in the region of Tuscany often reveals types of flavors of non oak, oak or spices.
Food and wine pairings with Sassoforte
Pairings that work perfectly with Sassoforte
Original food and wine pairings with Sassoforte
The Sassoforte of Winery Enrico Fossi matches generally quite well with dishes of beef, lamb or veal such as recipes of navarin of lamb, doner kebab or potjevlesch (northern france).
Details and technical informations about Winery Enrico Fossi's Sassoforte.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Sassoforte from Winery Enrico Fossi are 2006, 2009, 2013, 2007 and 0.
Informations about the Winery Enrico Fossi
The Winery Enrico Fossi is one of of the world's greatest estates. It offers 13 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
