Winery Fattoria UccellieraSyrah 7 Dieci
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 Syrah 7 Dieci from the Winery Fattoria Uccelliera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah 7 Dieci of Winery Fattoria Uccelliera in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Syrah 7 Dieci
Pairings that work perfectly with Syrah 7 Dieci
Original food and wine pairings with Syrah 7 Dieci
The Syrah 7 Dieci of Winery Fattoria Uccelliera matches generally quite well with dishes of beef, pasta or veal such as recipes of piglet shoulder with melting baked apples, cannelloni with brocciu from jeanne or potjevleesch (meat in a pot).
Details and technical informations about Winery Fattoria Uccelliera's Syrah 7 Dieci.
Discover the grape variety: Aidani
This grape variety has been cultivated in Greece for a very long time - most often at high altitudes - more specifically in the Cyclades islands, the island of Rhodes, Crete, etc. and is practically unknown in other wine-producing countries, including France. We can meet the black aidani or mavro, very rare, it has however no link with the white or aspro.
Last vintages of this wine
The best vintages of Syrah 7 Dieci from Winery Fattoria Uccelliera are 2015, 2014, 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
