Winery ErcolaniSalciaia
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Salciaia from the Winery Ercolani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Salciaia of Winery Ercolani in the region of Toscane is a powerful with a nice freshness.
Food and wine pairings with Salciaia
Pairings that work perfectly with Salciaia
Original food and wine pairings with Salciaia
The Salciaia of Winery Ercolani matches generally quite well with dishes of beef, lamb or veal such as recipes of ramen burger, lamb tagine with apricots (morocco) or turkey ballotine.
Details and technical informations about Winery Ercolani's Salciaia.
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 Salciaia from Winery Ercolani are 2015, 2016
Informations about the Winery Ercolani
The Winery Ercolani is one of of the world's greatest estates. It offers 17 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.
News related to this wine
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The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.