Winery Ferreira CarpenterLe Ciane Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Le Ciane Rosso from the Winery Ferreira Carpenter
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Ciane Rosso of Winery Ferreira Carpenter in the region of Tuscany is a .
Food and wine pairings with Le Ciane Rosso
Pairings that work perfectly with Le Ciane Rosso
Original food and wine pairings with Le Ciane Rosso
The Le Ciane Rosso of Winery Ferreira Carpenter matches generally quite well with dishes of beef, lamb or veal such as recipes of fondue bourguignonne and accompanying sauces, shoulder of lamb boulangère or potjevlesch (northern france).
Details and technical informations about Winery Ferreira Carpenter's Le Ciane Rosso.
Discover the grape variety: Bouysselet
Resulting from a natural intraspecific crossing between the Savagnin and the Cauzette plant, the latter being close to the Tannat. It should be noted that it has very often been confused with the Saint Côme, it is true that we have noted some points of resemblance. Bouysselet is very old in the Haute Garonne, more precisely in Villaudric, where it almost disappeared, but has now been replanted to the great satisfaction of connoisseurs. It is registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Ferreira Carpenter
The Winery Ferreira Carpenter is one of of the world's greatest estates. It offers 16 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).
