Winery Il Drago e la FornaceRibollito
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
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 Ribollito from the Winery Il Drago e la Fornace
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ribollito 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 Ribollito
Pairings that work perfectly with Ribollito
Original food and wine pairings with Ribollito
The Ribollito of Winery Il Drago e la Fornace matches generally quite well with dishes of beef, lamb or veal such as recipes of seven o'clock leg of lamb, rack of lamb with herbs or veal paupiettes with forestry sauce.
Details and technical informations about Winery Il Drago e la Fornace's Ribollito.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Ribollito from Winery Il Drago e la Fornace are 2017, 2016, 2015, 0
Informations about the Winery Il Drago e la Fornace
The Winery Il Drago e la Fornace is one of of the world's greatest 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: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
