Winery FuligniToscana S.J. San Jacopo
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Toscana S.J. San Jacopo from the Winery Fuligni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana S.J. San Jacopo of Winery Fuligni in the region of Toscane is a powerful.
Wine flavors and olphactive analysis
On the nose the Toscana S.J. San Jacopo of Winery Fuligni in the region of Toscane often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit.
Food and wine pairings with Toscana S.J. San Jacopo
Pairings that work perfectly with Toscana S.J. San Jacopo
Original food and wine pairings with Toscana S.J. San Jacopo
The Toscana S.J. San Jacopo of Winery Fuligni matches generally quite well with dishes of beef, lamb or veal such as recipes of autumn beef bourguignon, leg of lamb in butterfly (barbecue) or roast veal in the oven.
Details and technical informations about Winery Fuligni's Toscana S.J. San Jacopo.
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 Toscana S.J. San Jacopo from Winery Fuligni are 2017, 2013, 2010, 2009 and 2016.
Informations about the Winery Fuligni
The Winery Fuligni is one of of the world's greatest estates. It offers 6 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
The Morey Saint Denis appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Morey-Saint-Denis appellation. The vineyard lies on an intensely fractured area. Several characteristic zones can be distinguished, we can say that each Climat has its own personality. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021 ...
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
At the heart of the terroirs of Mâcon-Péronne
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Péronne, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
