Winery Fernando PardiniViceré
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 Viceré from the Winery Fernando Pardini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viceré of Winery Fernando Pardini in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Viceré
Pairings that work perfectly with Viceré
Original food and wine pairings with Viceré
The Viceré of Winery Fernando Pardini matches generally quite well with dishes of beef, lamb or veal such as recipes of autumn beef bourguignon, lamb chops marinated with herbs or chicken with rice for cookeo robot.
Details and technical informations about Winery Fernando Pardini's Viceré.
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 Viceré from Winery Fernando Pardini are 2010, 2012, 2007, 0 and 2009.
Informations about the Winery Fernando Pardini
The Winery Fernando Pardini is one of of the world's greatest estates. It offers 1 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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
