Winery Fattorie ParriLe Pigole
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Le Pigole from the Winery Fattorie Parri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Pigole of Winery Fattorie Parri in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Le Pigole
Pairings that work perfectly with Le Pigole
Original food and wine pairings with Le Pigole
The Le Pigole of Winery Fattorie Parri matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue with vegetables and madeira sauce, mamyjaja lamb mouse tagine or pork tenderloin with onions.
Details and technical informations about Winery Fattorie Parri's Le Pigole.
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 Le Pigole from Winery Fattorie Parri are 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: 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.
