Winery FagnaniAnna
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 Anna from the Winery Fagnani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Anna of Winery Fagnani in the region of Tuscany is a powerful.
Wine flavors and olphactive analysis
On the nose the Anna of Winery Fagnani in the region of Tuscany often reveals types of flavors of spices.
Food and wine pairings with Anna
Pairings that work perfectly with Anna
Original food and wine pairings with Anna
The Anna of Winery Fagnani matches generally quite well with dishes of beef, lamb or veal such as recipes of pork tongue with tomato sauce and pickles, lamb tagine with dried fruits and herbs or tanjia.
Details and technical informations about Winery Fagnani's Anna.
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 Anna from Winery Fagnani are 2013, 0
Informations about the Winery Fagnani
The Winery Fagnani is one of of the world's greatest estates. It offers 9 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: Aging
Period during which a wine is kept in a cellar where it goes through different phases of evolution of its aromatic range and a maturation of its constituents (evolution of the colour, refining of the tannins, harmonization of the different flavours, etc.). The wine evolves better and less quickly in large containers, whereas it deteriorates prematurely in half-bottles.
