Winery Il GreppoGreppo Antico Greppino Rosso
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Greppo Antico Greppino Rosso from the Winery Il Greppo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Greppo Antico Greppino Rosso of Winery Il Greppo in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Greppo Antico Greppino Rosso
Pairings that work perfectly with Greppo Antico Greppino Rosso
Original food and wine pairings with Greppo Antico Greppino Rosso
The Greppo Antico Greppino Rosso of Winery Il Greppo matches generally quite well with dishes of beef, lamb or veal such as recipes of fleischnacka leaf, lamb tagine with honey and onions or duck breast with black figs.
Details and technical informations about Winery Il Greppo's Greppo Antico Greppino Rosso.
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 Greppo Antico Greppino Rosso from Winery Il Greppo are 0
Informations about the Winery Il Greppo
The Winery Il Greppo is one of of the world's greatest estates. It offers 16 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
