Winery San GregorioCanaiolo di Toscana
Red wine
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 Canaiolo di Toscana from the Winery San Gregorio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Canaiolo di Toscana of Winery San Gregorio 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 Canaiolo di Toscana of Winery San Gregorio in the region of Tuscany often reveals types of flavors of red fruit.
Food and wine pairings with Canaiolo di Toscana
Pairings that work perfectly with Canaiolo di Toscana
Original food and wine pairings with Canaiolo di Toscana
The Canaiolo di Toscana of Winery San Gregorio matches generally quite well with dishes of beef, lamb or veal such as recipes of sweet and sour turkish dumpling soup (eksili köfte), lamb with vermicelli or osso bucco of veal.
Details and technical informations about Winery San Gregorio's Canaiolo di Toscana.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Last vintages of this wine
The best vintages of Canaiolo di Toscana from Winery San Gregorio are 2015, 0
Informations about the Winery San Gregorio
The Winery San Gregorio is one of of the world's greatest estates. It offers 7 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
