The Winery Fattoria Il Turco is one of the largest wineries in the world. It offers 3 wines for sale in of Chianti Montespertoli to come and discover on site or to buy online.
Looking for the best Winery Fattoria Il Turco wines in Chianti Montespertoli among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Fattoria Il Turco wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Fattoria Il Turco wines with technical and enological descriptions.
How Winery Fattoria Il Turco wines pair with each other generally quite well with dishes of beef, veal or poultry such as recipes of brazilian feijoada, turkey ballotine or pasta carbonara.
In the mouth the red wine of Winery Fattoria Il Turco. is a with a nice balance between acidity and tannins.
The wine region of Chianti Montespertoli is located in the region of Chianti of Toscane of Italy. Wineries and vineyards like the Domaine Poggio Capponi or the Domaine Poggio Capponi produce mainly wines red, white and sweet. The most planted grape varieties in the region of Chianti Montespertoli are Sangiovese, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Chianti Montespertoli often reveals types of flavors of oak, earth or red fruit and sometimes also flavors of black fruit, non oak or microbio.
In the mouth of Chianti Montespertoli is a powerful with a nice balance between acidity and tannins. We currently count 16 estates and châteaux in the of Chianti Montespertoli, producing 34 different wines in conventional, organic and biodynamic agriculture. The wines of Chianti Montespertoli go well with generally quite well with dishes of beef, lamb or veal.
How Winery Fattoria Il Turco wines pair with each other generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of awara broth, tuna, pepper and tomato quiche or mozzarella sticks.
A very old wine grape variety from the Auvergne vineyards. Today, it is practically no longer multiplied.
Planning a wine route in the of Chianti Montespertoli? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Fattoria Il Turco.
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).
In 1932, the Italian government expanded the boundaries of Chianti to incorporate neighbouring territories where grapes and chianti-style wines had long been produced. And in 1967, four years after the enactment of the Italian DOC system (Denominazione di Origine Controllata), the first official Chianti DOC was created, including seven sub-zones: Colli Fiorentini, Colli Senesi, Rùfina, Colli Aretini, Colline Pisane and Montalbano, plus the original Chianti Classico. The entire area was elevated ...
Most of the Italian masterpieces of the Renaissance in the 15th and 16th centuries were carved out of marble. Since the 1980s, Italian viticulture has had its Renaissance in the form of wine, but not much was often thought about combining the two. ‘Man needs to realise his dreams,’ said Yannick Alléno, presenting Fuori Marmo 2019, a unique marble-aged Cabernet Sauvignon from the Costa Toscana IGT at his three-star Michelin restaurant, Pavillon Ledoyen, in Paris last week. The idea was born in 20 ...
The wines from Chianti Rùfina, a unique, high-quality sub-region of the greater Chianti area, are overshadowed by those of its larger brother, Chianti Classico. Now, Rùfina producers are striving to change that with Terraelectae, a category of wines that will sit at the pinnacle of the Chianti Rùfina quality pyramid. Each producer – there are only about 20 of them in all of Chianti Rùfina – will be able to designate a single-vineyard wine made entirely from Sangiovese as ‘Terraelectae’ and will ...
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
