Winery Il Colombaio di SantachiaraIl Priore Rosso di Toscana
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Il Priore Rosso di Toscana from the Winery Il Colombaio di Santachiara
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Priore Rosso di Toscana of Winery Il Colombaio di Santachiara in the region of Tuscany is a .
Food and wine pairings with Il Priore Rosso di Toscana
Pairings that work perfectly with Il Priore Rosso di Toscana
Original food and wine pairings with Il Priore Rosso di Toscana
The Il Priore Rosso di Toscana of Winery Il Colombaio di Santachiara matches generally quite well with dishes of beef, lamb or veal such as recipes of feijoada ( portuguese cassoulet ), rolled lamb shoulder with herbs or veal shank with mushrooms.
Details and technical informations about Winery Il Colombaio di Santachiara's Il Priore Rosso di Toscana.
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 Il Priore Rosso di Toscana from Winery Il Colombaio di Santachiara are 2010, 0, 2011
Informations about the Winery Il Colombaio di Santachiara
The Winery Il Colombaio di Santachiara is one of of the world's greatest estates. It offers 21 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
