Winery Quercia GrossaBattifolle Toscana Rosso
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 Battifolle Toscana Rosso from the Winery Quercia Grossa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Battifolle Toscana Rosso of Winery Quercia Grossa in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Battifolle Toscana Rosso
Pairings that work perfectly with Battifolle Toscana Rosso
Original food and wine pairings with Battifolle Toscana Rosso
The Battifolle Toscana Rosso of Winery Quercia Grossa matches generally quite well with dishes of beef, lamb or veal such as recipes of venison leg in casserole, chaouia lamb or veal axoa (basque country).
Details and technical informations about Winery Quercia Grossa's Battifolle Toscana 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 Battifolle Toscana Rosso from Winery Quercia Grossa are 0
Informations about the Winery Quercia Grossa
The Winery Quercia Grossa is one of of the world's greatest estates. It offers 3 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: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
