Winery NittardiAzzurro 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 Azzurro Toscana from the Winery Nittardi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Azzurro Toscana of Winery Nittardi in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Azzurro Toscana
Pairings that work perfectly with Azzurro Toscana
Original food and wine pairings with Azzurro Toscana
The Azzurro Toscana of Winery Nittardi matches generally quite well with dishes of beef, lamb or veal such as recipes of autumn beef bourguignon, traditional tunisian couscous or vitello alla genovese (roast veal with sponge cake).
Details and technical informations about Winery Nittardi's Azzurro 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 Azzurro Toscana from Winery Nittardi are 2013, 2012, 0
Informations about the Winery Nittardi
The Winery Nittardi is one of of the world's greatest estates. It offers 12 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: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
