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 lamb skewers, mouse of lamb with thyme or veal axoa (basque country).
Details and technical informations about Winery Dianella's 1960 La Bussola Firenze Rosso.
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 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
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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
