Winery KrsmaSangiovese
Red wine
This wine generally goes well with pork, poultry or beef.
The Sangiovese of the Winery Krsma is in the top 40 of wines of India and in the top 10 of wines of Bangalore.
Wine flavors and olphactive analysis
On the nose the Sangiovese of Winery Krsma in the region of Bangalore often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Sangiovese
Pairings that work perfectly with Sangiovese
Original food and wine pairings with Sangiovese
The Sangiovese of Winery Krsma matches generally quite well with dishes of beef, veal or pork such as recipes of brazilian feijoada, braised veal heart with carrots or ham with leek fondue.
Details and technical informations about Winery Krsma's Sangiovese.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Sangiovese from Winery Krsma are 2016, 0, 2013, 2012 and 2014.
Informations about the Winery Krsma
The Winery Krsma is one of of the world's greatest estates. It offers 6 wines for sale in the of Bangalore to come and discover on site or to buy online.
The wine region of Bangalore
The wine region of Bangalore of India. Wineries and vineyards like the Domaine Grover Zampa or the Domaine Krsma produce mainly wines red, white and pink. The most planted grape varieties in the region of Bangalore are Cabernet-Sauvignon, Chenin blanc and Viognier, they are then used in wines in blends or as a single variety. On the nose of Bangalore often reveals types of flavors of cherry, tobacco or minerality and sometimes also flavors of lemon, grass or melon.
The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
