
Winery InserrataInsieme
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
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 Insieme from the Winery Inserrata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Insieme of Winery Inserrata in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Insieme
Pairings that work perfectly with Insieme
Original food and wine pairings with Insieme
The Insieme of Winery Inserrata matches generally quite well with dishes of beef, pasta or veal such as recipes of oxtail and carrot stew, macaroni and cheese gratin or italian veal roulade.
Details and technical informations about Winery Inserrata's Insieme.
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 Insieme from Winery Inserrata are 0
Informations about the Winery Inserrata
The Winery Inserrata is one of of the world's greatest estates. It offers 6 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: Dry extract
Non-liquid constituents of wine.














