Winery Corte MediceaToscana Sangiovese
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Toscana Sangiovese from the Winery Corte Medicea
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Sangiovese of Winery Corte Medicea in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Toscana Sangiovese
Pairings that work perfectly with Toscana Sangiovese
Original food and wine pairings with Toscana Sangiovese
The Toscana Sangiovese of Winery Corte Medicea matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue in hot pickle sauce, lamb tagine with artichokes and dried tomatoes or ardéchoise fly.
Details and technical informations about Winery Corte Medicea's Toscana Sangiovese.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Toscana Sangiovese from Winery Corte Medicea are 2013, 0, 2014
Informations about the Winery Corte Medicea
The Winery Corte Medicea 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
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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
