Winery Tenute Guicciardini StrozziVignaRè Bolgheri Superiore
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or game (deer, venison).
The VignaRè Bolgheri Superiore of the Winery Tenute Guicciardini Strozzi is in the top 10 of wines of Bolgheri Superiore.
Taste structure of the VignaRè Bolgheri Superiore from the Winery Tenute Guicciardini Strozzi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the VignaRè Bolgheri Superiore of Winery Tenute Guicciardini Strozzi in the region of Toscane is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the VignaRè Bolgheri Superiore of Winery Tenute Guicciardini Strozzi in the region of Toscane often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with VignaRè Bolgheri Superiore
Pairings that work perfectly with VignaRè Bolgheri Superiore
Original food and wine pairings with VignaRè Bolgheri Superiore
The VignaRè Bolgheri Superiore of Winery Tenute Guicciardini Strozzi matches generally quite well with dishes of beef, pasta or lamb such as recipes of tibs (ethiopia), pasta with tuna and tomato or shoulder of lamb boulangère.
Details and technical informations about Winery Tenute Guicciardini Strozzi's VignaRè Bolgheri Superiore.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of VignaRè Bolgheri Superiore from Winery Tenute Guicciardini Strozzi are 2004, 2012, 2011, 2007 and 2008.
Informations about the Winery Tenute Guicciardini Strozzi
The Winery Tenute Guicciardini Strozzi is one of of the world's greatest estates. It offers 28 wines for sale in the of Bolgheri Superiore to come and discover on site or to buy online.
The wine region of Bolgheri Superiore
The wine region of Bolgheri Superiore is located in the region of Bolgheri of Toscane of Italy. Wineries and vineyards like the Domaine Ornellaia or the Domaine Ornellaia produce mainly wines red. The most planted grape varieties in the region of Bolgheri Superiore are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Bolgheri Superiore often reveals types of flavors of cream, walnut or sweet tobacco and sometimes also flavors of honey, saline or chalk.
The wine region of Toscane
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.
News related to this wine
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The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
