Winery La LecciaiaSangiovese Toscana
Red wine
This wine is composed of 100% of the grape variety Sangiovese.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sangiovese Toscana from the Winery La Lecciaia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese Toscana of Winery La Lecciaia in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Sangiovese Toscana of Winery La Lecciaia in the region of Tuscany often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Sangiovese Toscana
Pairings that work perfectly with Sangiovese Toscana
Original food and wine pairings with Sangiovese Toscana
The Sangiovese Toscana of Winery La Lecciaia matches generally quite well with dishes of beef, lamb or veal such as recipes of cataplana with seafood, lamb tagine with vegetables and preserved lemons or tripe in the style of caen.
Details and technical informations about Winery La Lecciaia's Sangiovese Toscana.
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 Sangiovese Toscana from Winery La Lecciaia are 2015, 2013, 0, 2011 and 2014.
Informations about the Winery La Lecciaia
The Winery La Lecciaia is one of of the world's greatest estates. It offers 22 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
