Winery FornacinoToscana Colli Della Vigna Del Barba
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Toscana Colli Della Vigna Del Barba from the Winery Fornacino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Colli Della Vigna Del Barba of Winery Fornacino in the region of Tuscany is a .
Food and wine pairings with Toscana Colli Della Vigna Del Barba
Pairings that work perfectly with Toscana Colli Della Vigna Del Barba
Original food and wine pairings with Toscana Colli Della Vigna Del Barba
The Toscana Colli Della Vigna Del Barba of Winery Fornacino matches generally quite well with dishes of beef, lamb or veal such as recipes of venison stew with red wine, braised lamb with peppers or chicken and sausage stew with carrots.
Details and technical informations about Winery Fornacino's Toscana Colli Della Vigna Del Barba.
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 Toscana Colli Della Vigna Del Barba from Winery Fornacino are 0
Informations about the Winery Fornacino
The Winery Fornacino is one of of the world's greatest estates. It offers 2 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
