Winery Vini G. G.Pagvs Vermentino Toscana
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pagvs Vermentino Toscana from the Winery Vini G. G.
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pagvs Vermentino Toscana of Winery Vini G. G. in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Pagvs Vermentino Toscana
Pairings that work perfectly with Pagvs Vermentino Toscana
Original food and wine pairings with Pagvs Vermentino Toscana
The Pagvs Vermentino Toscana of Winery Vini G. G. matches generally quite well with dishes of beef, lamb or veal such as recipes of tournedos with foie gras, lamb parmentine with eggplant and spices or delicious veal stew.
Details and technical informations about Winery Vini G. G.'s Pagvs Vermentino Toscana.
Discover the grape variety: Vermentino
Nervy, saline whites with cutting acidity and enveloping richness, showing aromas of grapefruit, lime, pear, white flowers, fresh almond, fennel and marine iodine notes. Slightly bitter finish. Star of Sardinia (Vermentino di Gallura DOCG), Liguria, coastal Tuscany (Bolgheri) and Corsica. Also in Provence and Languedoc-Roussillon as Rolle. An autochthonous Mediterranean variety.
Last vintages of this wine
The best vintages of Pagvs Vermentino Toscana from Winery Vini G. G. are 0
Informations about the Winery Vini G. G.
The Winery Vini G. G. 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
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
