Winery Fattoria RestaGuasparino
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Guasparino from the Winery Fattoria Resta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Guasparino of Winery Fattoria Resta in the region of Tuscany is a .
Food and wine pairings with Guasparino
Pairings that work perfectly with Guasparino
Original food and wine pairings with Guasparino
The Guasparino of Winery Fattoria Resta matches generally quite well with dishes of beef, lamb or veal such as recipes of family potluck, chakchouka or sauté of veal with the moulinex cookeo.
Details and technical informations about Winery Fattoria Resta's Guasparino.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Guasparino from Winery Fattoria Resta are 2014, 0
Informations about the Winery Fattoria Resta
The Winery Fattoria Resta is one of of the world's greatest estates. It offers 3 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
