Winery Il Drago e la FornaceCarboncino
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 Carboncino from the Winery Il Drago e la Fornace
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carboncino of Winery Il Drago e la Fornace in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Carboncino
Pairings that work perfectly with Carboncino
Original food and wine pairings with Carboncino
The Carboncino of Winery Il Drago e la Fornace matches generally quite well with dishes of beef, lamb or veal such as recipes of venison leg in casserole, pumpkin parmentier hash or sauté of pork with carrots and potatoes.
Details and technical informations about Winery Il Drago e la Fornace's Carboncino.
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 Carboncino from Winery Il Drago e la Fornace are 2016, 0
Informations about the Winery Il Drago e la Fornace
The Winery Il Drago e la Fornace is one of of the world's great estates. It offers 45 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: R-M (champagne)
Harvesting and handling. It is the artisan winemaker. He elaborates his own champagne, often a monocru representative of the village or the surrounding villages.
