Winery I Giusti & ZanzaPerbruno
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 Perbruno from the Winery I Giusti & Zanza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Perbruno of Winery I Giusti & Zanza in the region of Toscane is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Perbruno of Winery I Giusti & Zanza in the region of Toscane often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Perbruno
Pairings that work perfectly with Perbruno
Original food and wine pairings with Perbruno
The Perbruno of Winery I Giusti & Zanza matches generally quite well with dishes of beef, lamb or veal such as recipes of small stuffed fish from nice, traditional lamb couscous (from algeria) or filet mignon of veal with cider.
Details and technical informations about Winery I Giusti & Zanza's Perbruno.
Discover the grape variety: Dattier de Saint Vallier
Interspecific crossing obtained by Seyve-Villard between the 6468 Seibel and the Panse de Provence. This direct-producing hybrid is practically no longer multiplied, but can still be found among amateur gardeners or collectors.
Last vintages of this wine
The best vintages of Perbruno from Winery I Giusti & Zanza are 2005, 2011, 2015, 2014 and 2010.
Informations about the Winery I Giusti & Zanza
The Winery I Giusti & Zanza is one of of the world's greatest estates. It offers 10 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
News related to this wine
The Saint-Véran appellation seen by Kevin Tessieux
Kévin Tessieux, President of the appellation’s winegrower union, shares his perspective on the Saint-Véran appellation and tell us about the origin of its name. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux sociaux : Facebook : https://www.facebook.com/VinsdeBourgogneofficiel Twitter : https://twitter.com/VinsdeBourgogne Instagram : https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.li ...
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
The Morey Saint Denis appellation seen by Laurent Lignier
Laurent Lignier from Domaine Hubert Lignier and Président of the winegrowers union, mentions the great diversity in the expression of the Morey-Saint-DenisPremier Cru wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb ...
The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
