Winery FibbianoTrattoria della Casa Nuova
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Trattoria della Casa Nuova from the Winery Fibbiano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trattoria della Casa Nuova of Winery Fibbiano in the region of Tuscany is a .
Food and wine pairings with Trattoria della Casa Nuova
Pairings that work perfectly with Trattoria della Casa Nuova
Original food and wine pairings with Trattoria della Casa Nuova
The Trattoria della Casa Nuova of Winery Fibbiano matches generally quite well with dishes of beef, lamb or veal such as recipes of baeckeoffe, lebanese lamb meatball or country-style veal roulades with risotto.
Details and technical informations about Winery Fibbiano's Trattoria della Casa Nuova.
Discover the grape variety: Viktoria
Cross between a (vitis vinifera x vitis amurensis) and Seyve Villard 12 304. Viktoria is found mainly in Russia but also in Poland, Lithuania, etc. It should be noted that a Romanian variety of table grape bears the same name but it is unlikely to be confused with it because its berries are white. - Synonymy: victoria, wiktoria (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Trattoria della Casa Nuova from Winery Fibbiano are 0
Informations about the Winery Fibbiano
The Winery Fibbiano is one of of the world's greatest estates. It offers 19 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
