Winery Cantina Social CertaldoCorbaccio Chianti
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Corbaccio Chianti from the Winery Cantina Social Certaldo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Corbaccio Chianti of Winery Cantina Social Certaldo in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Corbaccio Chianti
Pairings that work perfectly with Corbaccio Chianti
Original food and wine pairings with Corbaccio Chianti
The Corbaccio Chianti of Winery Cantina Social Certaldo matches generally quite well with dishes of beef, veal or poultry such as recipes of puchero, veal simmered with vegetables or ham and cheese omelette.
Details and technical informations about Winery Cantina Social Certaldo's Corbaccio Chianti.
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 Corbaccio Chianti from Winery Cantina Social Certaldo are 0
Informations about the Winery Cantina Social Certaldo
The Winery Cantina Social Certaldo is one of of the world's greatest estates. It offers 10 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
