Winery La MassaCarla (6) Toscana
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 Carla (6) Toscana from the Winery La Massa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carla (6) Toscana of Winery La Massa in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Carla (6) Toscana of Winery La Massa in the region of Tuscany often reveals types of flavors of cherry, oaky or vanilla and sometimes also flavors of black cherries, plum or leather.
Food and wine pairings with Carla (6) Toscana
Pairings that work perfectly with Carla (6) Toscana
Original food and wine pairings with Carla (6) Toscana
The Carla (6) Toscana of Winery La Massa matches generally quite well with dishes of beef, lamb or veal such as recipes of pastasciutta (corsica), mouse of lamb with thyme or sarthe pot.
Details and technical informations about Winery La Massa's Carla (6) Toscana.
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 Carla (6) Toscana from Winery La Massa are 2016, 2015, 2011, 2012 and 2013.
Informations about the Winery La Massa
The Winery La Massa is one of of the world's greatest estates. It offers 4 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
