Winery Uccellina - Maremma Toscana Astore Rosso

Winery UccellinaMaremma Toscana Astore Rosso

The Maremma Toscana Astore Rosso of Winery Uccellina is a wine from the region of Maremma Toscana of Toscane.
This wine generally goes well with
The Maremma Toscana Astore Rosso of the Winery Uccellina is in the top 0 of wines of Maremma Toscana.

Details and technical informations about Winery Uccellina's Maremma Toscana Astore Rosso.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Muska noir

Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the isabelle and the 15 Pirovano (madeleine angevine X bellino). It should be noted that from this crossing was also born the pirobella.

Informations about the Winery Uccellina

The winery offers 15 different wines.
Its wines get an average rating of 3.5.
It is in the top 5 of the best estates in the region
It is located in Maremma Toscana in the region of Toscane

The Winery Uccellina is one of of the world's greatest estates. It offers 15 wines for sale in the of Maremma Toscana to come and discover on site or to buy online.

Top wine Toscane
In the top 150000 of of Italy wines
In the top 25000 of of Maremma Toscana wines
In the top 500000 of wines
In the top 950000 wines of the world

The wine region of Maremma Toscana

The wine region of Maremma Toscana is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Antinori or the Domaine Rocca di Frassinello produce mainly wines red, white and pink. The most planted grape varieties in the region of Maremma Toscana are Sangiovese, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Maremma Toscana often reveals types of flavors of cherry, game or nutty and sometimes also flavors of hay, white peach or lime.


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

The Saint-Véran appellation investigated through its geology and geography

The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...

The Saint-Véran appellation seen by Kevin Tessieux

Kévin Tessieux, President of the appellation’s winegrower union, shares his perspective on the Saint-Véran appellation and tell us about the origin of its name. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux sociaux : Facebook : https://www.facebook.com/VinsdeBourgogneofficiel Twitter : https://twitter.com/VinsdeBourgogne​​​ Instagram : https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.li ...

At the heart of the terroirs of Mâcon-Mancey

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Mancey, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWine ...

The word of the wine: De-vatting

Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.

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