Winery GattavecchiMarlone 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 Marlone Toscana from the Winery Gattavecchi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marlone Toscana of Winery Gattavecchi in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Marlone Toscana
Pairings that work perfectly with Marlone Toscana
Original food and wine pairings with Marlone Toscana
The Marlone Toscana of Winery Gattavecchi matches generally quite well with dishes of beef, lamb or veal such as recipes of venison leg in casserole, steamed lamb shoulder with cumin and coriander or old-fashioned pork roll.
Details and technical informations about Winery Gattavecchi's Marlone Toscana.
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 Marlone Toscana from Winery Gattavecchi are 2010, 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
