Winery I MoriGiannelli
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 Giannelli from the Winery I Mori
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Giannelli of Winery I Mori in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Giannelli
Pairings that work perfectly with Giannelli
Original food and wine pairings with Giannelli
The Giannelli of Winery I Mori matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with mustard, meatballs catalan style or chicken and sausage stew with carrots.
Details and technical informations about Winery I Mori's Giannelli.
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 Giannelli from Winery I Mori are 2013, 2014, 0, 2011
Informations about the Winery I Mori
The Winery I Mori is one of of the world's great estates. It offers 13 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: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
