Winery Fattoria UccellieraSoluva 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 Soluva Rosso from the Winery Fattoria Uccelliera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Soluva Rosso of Winery Fattoria Uccelliera in the region of Tuscany is a .
Food and wine pairings with Soluva Rosso
Pairings that work perfectly with Soluva Rosso
Original food and wine pairings with Soluva Rosso
The Soluva Rosso of Winery Fattoria Uccelliera matches generally quite well with dishes of beef, lamb or veal such as recipes of vegetable noddles, berber giblet frying pan or pasta with veal stock sauce.
Details and technical informations about Winery Fattoria Uccelliera's Soluva Rosso.
Discover the grape variety: Muscardin
Muscardin noir is a grape variety that originated in France (Vaucluse). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium size, and grapes of medium caliber. The Muscardin noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Soluva Rosso from Winery Fattoria Uccelliera are 2016, 0
Informations about the Winery Fattoria Uccelliera
The Winery Fattoria Uccelliera is one of of the world's greatest estates. It offers 18 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
