Winery GaudenzioSangiovese Toscana
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sangiovese Toscana from the Winery Gaudenzio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese Toscana of Winery Gaudenzio in the region of Tuscany is a .
Food and wine pairings with Sangiovese Toscana
Pairings that work perfectly with Sangiovese Toscana
Original food and wine pairings with Sangiovese Toscana
The Sangiovese Toscana of Winery Gaudenzio matches generally quite well with dishes of beef, lamb or veal such as recipes of beef goulash, lamb tagine with onions, purple olives and lemons... or curried veal roulades.
Details and technical informations about Winery Gaudenzio's Sangiovese Toscana.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Sangiovese Toscana from Winery Gaudenzio are 0, 2011
Informations about the Winery Gaudenzio
The Winery Gaudenzio is one of of the world's greatest estates. It offers 8 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: Gout (wine of)
In red wine making, the wine comes directly from the vat after devatting (see press).
