Winery Fabio MottaLo Scudiere Sangiovese
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Lo Scudiere Sangiovese from the Winery Fabio Motta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lo Scudiere Sangiovese of Winery Fabio Motta in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Lo Scudiere Sangiovese
Pairings that work perfectly with Lo Scudiere Sangiovese
Original food and wine pairings with Lo Scudiere Sangiovese
The Lo Scudiere Sangiovese of Winery Fabio Motta matches generally quite well with dishes of beef, lamb or veal such as recipes of boeuf en daube, steamed lamb shoulder with cumin and coriander or veal paupiettes with forestry sauce.
Details and technical informations about Winery Fabio Motta's Lo Scudiere Sangiovese.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Lo Scudiere Sangiovese from Winery Fabio Motta are 2017, 0, 2016
Informations about the Winery Fabio Motta
The Winery Fabio Motta is one of of the world's greatest estates. It offers 5 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
