Winery Dianella1960 La Bussola Firenze Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the 1960 La Bussola Firenze Rosso from the Winery Dianella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1960 La Bussola Firenze Rosso of Winery Dianella in the region of Tuscany is a .
Food and wine pairings with 1960 La Bussola Firenze Rosso
Pairings that work perfectly with 1960 La Bussola Firenze Rosso
Original food and wine pairings with 1960 La Bussola Firenze Rosso
The 1960 La Bussola Firenze Rosso of Winery Dianella matches generally quite well with dishes of beef, lamb or veal such as recipes of cicadas at the chib, leg of lamb in braillouse or delicious veal stew.
Details and technical informations about Winery Dianella's 1960 La Bussola Firenze Rosso.
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 1960 La Bussola Firenze Rosso from Winery Dianella are 0
Informations about the Winery Dianella
The Winery Dianella is one of of the world's greatest estates. It offers 16 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: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
