Winery Fattorie ParriI Chioppi Toscana
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the I Chioppi Toscana from the Winery Fattorie Parri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the I Chioppi Toscana of Winery Fattorie Parri in the region of Tuscany is a .
Food and wine pairings with I Chioppi Toscana
Pairings that work perfectly with I Chioppi Toscana
Original food and wine pairings with I Chioppi Toscana
The I Chioppi Toscana of Winery Fattorie Parri matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef with caramelized onion, dad's lamb mouse or vitello alla genovese (roast veal with sponge cake).
Details and technical informations about Winery Fattorie Parri's I Chioppi Toscana.
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 I Chioppi Toscana from Winery Fattorie Parri are 2012, 0
Informations about the Winery Fattorie Parri
The Winery Fattorie Parri is one of of the world's great estates. It offers 27 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
