Winery Il PoggiolinoLe Balze
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 Le Balze from the Winery Il Poggiolino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Balze of Winery Il Poggiolino in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Le Balze
Pairings that work perfectly with Le Balze
Original food and wine pairings with Le Balze
The Le Balze of Winery Il Poggiolino matches generally quite well with dishes of beef, lamb or veal such as recipes of piglet shoulder with melting baked apples, pumpkin parmentier hash or veal shank with mushrooms.
Details and technical informations about Winery Il Poggiolino's Le Balze.
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 Le Balze from Winery Il Poggiolino are 0
Informations about the Winery Il Poggiolino
The Winery Il Poggiolino is one of of the world's greatest estates. It offers 11 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: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
