
Winery GattavecchiIl Convento Dolcenero
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Il Convento Dolcenero from the Winery Gattavecchi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Convento Dolcenero of Winery Gattavecchi in the region of Tuscany is a .
Food and wine pairings with Il Convento Dolcenero
Pairings that work perfectly with Il Convento Dolcenero
Original food and wine pairings with Il Convento Dolcenero
The Il Convento Dolcenero of Winery Gattavecchi matches generally quite well with dishes of beef, lamb or veal such as recipes of mexican beef tacos, milk-fed lamb sautéed with saffron and lemon or veal cutlets with cream sauce.
Details and technical informations about Winery Gattavecchi's Il Convento Dolcenero.
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 Il Convento Dolcenero from Winery Gattavecchi are 0
Informations about the Winery Gattavecchi
The Winery Gattavecchi is one of of the world's great estates. It offers 36 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: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.














