Winery GavioliAstrone 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 Astrone Rosso from the Winery Gavioli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Astrone Rosso of Winery Gavioli in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Astrone Rosso
Pairings that work perfectly with Astrone Rosso
Original food and wine pairings with Astrone Rosso
The Astrone Rosso of Winery Gavioli matches generally quite well with dishes of beef, lamb or veal such as recipes of cicadas at the chib, slippers with lamb or veal paupiettes with forestry sauce.
Details and technical informations about Winery Gavioli's Astrone Rosso.
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 Astrone Rosso from Winery Gavioli are 0
Informations about the Winery Gavioli
The Winery Gavioli is one of of the world's great estates. It offers 27 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
