Winery IndigenousSan/gio Sangiovese
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the San/gio Sangiovese from the Winery Indigenous
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the San/gio Sangiovese of Winery Indigenous in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with San/gio Sangiovese
Pairings that work perfectly with San/gio Sangiovese
Original food and wine pairings with San/gio Sangiovese
The San/gio Sangiovese of Winery Indigenous matches generally quite well with dishes of beef, lamb or veal such as recipes of bernard's potée, mediterranean lamb necklace or ardéchoise fly.
Details and technical informations about Winery Indigenous's San/gio Sangiovese.
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 San/gio Sangiovese from Winery Indigenous are 2010, 0
Informations about the Winery Indigenous
The Winery Indigenous is one of of the world's great estates. It offers 14 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: Tries (harvest by)
Harvesting in several successive passages to harvest at their optimal concentration the grapes affected by noble rot. They allow the production of great sweet wines.
