Winery Fattoria la ParrinaParrina Sangiovese
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 Parrina Sangiovese from the Winery Fattoria la Parrina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Parrina Sangiovese of Winery Fattoria la Parrina in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Parrina Sangiovese of Winery Fattoria la Parrina in the region of Tuscany often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit.
Food and wine pairings with Parrina Sangiovese
Pairings that work perfectly with Parrina Sangiovese
Original food and wine pairings with Parrina Sangiovese
The Parrina Sangiovese of Winery Fattoria la Parrina matches generally quite well with dishes of beef, lamb or veal such as recipes of hungarian goulash, leg of lamb with herb stuffing or osso buco.
Details and technical informations about Winery Fattoria la Parrina's Parrina Sangiovese.
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 Parrina Sangiovese from Winery Fattoria la Parrina are 2016, 2011, 2019, 2018 and 2010.
Informations about the Winery Fattoria la Parrina
The Winery Fattoria la Parrina is one of of the world's greatest 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
