Winery Fattoria la ParrinaEtrusco
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Etrusco from the Winery Fattoria la Parrina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Etrusco of Winery Fattoria la Parrina in the region of Tuscany is a .
Food and wine pairings with Etrusco
Pairings that work perfectly with Etrusco
Original food and wine pairings with Etrusco
The Etrusco of Winery Fattoria la Parrina matches generally quite well with dishes of beef, lamb or veal such as recipes of beef pot au feu (grandma's style), mediterranean lamb necklace or alsatian fondue.
Details and technical informations about Winery Fattoria la Parrina's Etrusco.
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.
Informations about the Winery Fattoria la Parrina
The Winery Fattoria la Parrina is one of of the world's great estates. It offers 17 wines for sale in the of Parrina to come and discover on site or to buy online.
The wine region of Parrina
The wine region of Parrina is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Fattoria la Parrina or the Domaine Fattoria la Parrina produce mainly wines red and white. The most planted grape varieties in the region of Parrina are Sangiovese, Vermentino and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Parrina often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
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: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
