Winery I FabbriIl Doccio
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Il Doccio from the Winery I Fabbri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Doccio of Winery I Fabbri in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Il Doccio
Pairings that work perfectly with Il Doccio
Original food and wine pairings with Il Doccio
The Il Doccio of Winery I Fabbri matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue with pickle sauce, mansaf, or jordanian lamb (jordan) or calf sweetbread with mushrooms.
Details and technical informations about Winery I Fabbri's Il Doccio.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Il Doccio from Winery I Fabbri are 0, 2013, 2011
Informations about the Winery I Fabbri
The Winery I Fabbri is one of of the world's greatest estates. It offers 9 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
