Winery Guido GualandiAleatico Rosso di Toscana
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Aleatico Rosso di Toscana from the Winery Guido Gualandi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aleatico Rosso di Toscana of Winery Guido Gualandi in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Aleatico Rosso di Toscana
Pairings that work perfectly with Aleatico Rosso di Toscana
Original food and wine pairings with Aleatico Rosso di Toscana
The Aleatico Rosso di Toscana of Winery Guido Gualandi matches generally quite well with dishes of beef, lamb or veal such as recipes of boeuf en daube, gypsy sauce or veal cutlets parmigiana.
Details and technical informations about Winery Guido Gualandi's Aleatico Rosso di Toscana.
Discover the grape variety: Aléatico
Aleatico noir is a grape variety originating from Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Aléatico noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Aleatico Rosso di Toscana from Winery Guido Gualandi are 0
Informations about the Winery Guido Gualandi
The Winery Guido Gualandi is one of of the world's great estates. It offers 22 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.
