Winery Gabriele MazzeschiAnfora Canaiolo Rosso
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 Anfora Canaiolo Rosso from the Winery Gabriele Mazzeschi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Anfora Canaiolo Rosso of Winery Gabriele Mazzeschi in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Anfora Canaiolo Rosso
Pairings that work perfectly with Anfora Canaiolo Rosso
Original food and wine pairings with Anfora Canaiolo Rosso
The Anfora Canaiolo Rosso of Winery Gabriele Mazzeschi matches generally quite well with dishes of beef, lamb or veal such as recipes of beef in white wine, navarin of lamb or cordon bleu with veal and cured ham.
Details and technical informations about Winery Gabriele Mazzeschi's Anfora Canaiolo Rosso.
Discover the grape variety: Perle de Csaba
It is thought to have originated in Hungary, as Adolf Stark, a winegrower in Bekescsaba (Hungary), created it in 1904. According to genetic analyses, it is the result of a cross between the Madeleine angevine and the Muscat fleur d'oranger. The Csaba pearl has been used to obtain a few crosses (the red Csaba pearl is an example), the aim always being to try to find new varieties with early maturity. Today, it is only found in ornamental gardens, interesting only for its great earliness. Its many defects mean that it is almost on the verge of extinction, although it is included in the official catalogue of vine varieties on the A1 list.
Last vintages of this wine
The best vintages of Anfora Canaiolo Rosso from Winery Gabriele Mazzeschi are 0, 2017
Informations about the Winery Gabriele Mazzeschi
The Winery Gabriele Mazzeschi is one of of the world's greatest estates. It offers 9 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
