Winery ErcolaniSalciaia
Red wine
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 Tuscany 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 cabri en colombo with creole sauce, lamb tagine with quince or blanquette of veal in pickle sauce.
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, 0, 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 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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
