Winery Cantina Giuliano - A Mano Cabernet Sauvignon

Winery Cantina GiulianoA Mano Cabernet Sauvignon

The A Mano Cabernet Sauvignon of Winery Cantina Giuliano is a wine from the region of Tuscany.
This wine generally goes well with
The A Mano Cabernet Sauvignon of the Winery Cantina Giuliano is in the top 0 of wines of Tuscany.

Details and technical informations about Winery Cantina Giuliano's A Mano Cabernet Sauvignon.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14.5°
Allergens
Contains sulfites

Discover the grape variety: Fel

Simple, fresh dry gris whites with a pale rose-copper robe, a supple palate with moderate acidity, and undemonstrative aromas of citrus and white flowers. A discreet rustic profile. Preserved in a few ampelographic collections, Fel is an ancient heritage variety whose commercial cultivation has almost vanished; it is studied for its genetic interest. A rare, poorly documented gris grape grown in negligible quantities.

Informations about the Winery Cantina Giuliano

The winery offers 7 different wines.
Its wines get an average rating of 3.9.
It is in the top 5 of the best estates in the region
It is located in Toscane
Find the Winery Cantina Giuliano on Facebook

The Winery Cantina Giuliano is one of of the world's greatest estates. It offers 7 wines for sale in the of Tuscany to come and discover on site or to buy online.

Top wine Tuscany
In the top 85000 of of Italy wines
In the top 15000 of of Tuscany wines
In the top 300000 of wines
In the top 500000 wines of the world

The wine region of Tuscany

Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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