Winery Il CornialeToscana Sangiovese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Toscana Sangiovese from the Winery Il Corniale
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Sangiovese of Winery Il Corniale in the region of Tuscany is a .
Food and wine pairings with Toscana Sangiovese
Pairings that work perfectly with Toscana Sangiovese
Original food and wine pairings with Toscana Sangiovese
The Toscana Sangiovese of Winery Il Corniale matches generally quite well with dishes of beef, lamb or veal such as recipes of sautéed pork with pineapple, lamb tagine with apricots or roast veal orloff with mushrooms.
Details and technical informations about Winery Il Corniale's Toscana Sangiovese.
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 Toscana Sangiovese from Winery Il Corniale are 0
Informations about the Winery Il Corniale
The Winery Il Corniale is one of of the world's greatest estates. It offers 10 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
