Winery Giorni31 Vino Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the 31 Vino Rosso from the Winery Giorni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 31 Vino Rosso of Winery Giorni in the region of Tuscany is a .
Food and wine pairings with 31 Vino Rosso
Pairings that work perfectly with 31 Vino Rosso
Original food and wine pairings with 31 Vino Rosso
The 31 Vino Rosso of Winery Giorni matches generally quite well with dishes of beef, lamb or veal such as recipes of cabri en colombo with creole sauce, pumpkin parmentier hash or veal meatballs with curry.
Details and technical informations about Winery Giorni's 31 Vino Rosso.
Discover the grape variety: Soreli
Aromatic, structured whites with a pale golden robe, an ample palate with preserved acidity, and signature aromas of white stone fruits (apple, pear), white flowers and mineral notes reminiscent of Friulano. Productive and disease-resistant. Grown in northern Italy for organic and sustainably managed vineyards. Italian white hybrid obtained in 2006 at the University of Udine, a disease-resistant cross involving Tocai Friulano.
Last vintages of this wine
The best vintages of 31 Vino Rosso from Winery Giorni are 0
Informations about the Winery Giorni
The Winery Giorni is one of of the world's greatest estates. It offers 11 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
