Winery Il PalazzoToscana
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 from the Winery Il Palazzo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana of Winery Il Palazzo in the region of Tuscany is a .
Food and wine pairings with Toscana
Pairings that work perfectly with Toscana
Original food and wine pairings with Toscana
The Toscana of Winery Il Palazzo matches generally quite well with dishes of beef, lamb or veal such as recipes of venison leg in casserole, leg of lamb with herb stuffing or ardéchoise fly.
Details and technical informations about Winery Il Palazzo's 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 Toscana from Winery Il Palazzo are 0
Informations about the Winery Il Palazzo
The Winery Il Palazzo is one of of the world's great 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
