Winery Torre a ConaTerre di Cino
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 Terre di Cino from the Winery Torre a Cona
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terre di Cino of Winery Torre a Cona in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Terre di Cino
Pairings that work perfectly with Terre di Cino
Original food and wine pairings with Terre di Cino
The Terre di Cino of Winery Torre a Cona matches generally quite well with dishes of beef, lamb or veal such as recipes of seven o'clock leg of lamb, milk-fed lamb sautéed with saffron and lemon or italian veal roulade.
Details and technical informations about Winery Torre a Cona's Terre di Cino.
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 Terre di Cino from Winery Torre a Cona are 0
Informations about the Winery Torre a Cona
The Winery Torre a Cona is one of of the world's great estates. It offers 11 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
