Winery La BusattinaLegnotorto Rosso Toscano
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 Legnotorto Rosso Toscano from the Winery La Busattina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Legnotorto Rosso Toscano of Winery La Busattina in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Legnotorto Rosso Toscano
Pairings that work perfectly with Legnotorto Rosso Toscano
Original food and wine pairings with Legnotorto Rosso Toscano
The Legnotorto Rosso Toscano of Winery La Busattina matches generally quite well with dishes of beef, lamb or veal such as recipes of melt-in-the-mouth pork tenderloin casserole, lamb with vermicelli or veal head with vinaigrette.
Details and technical informations about Winery La Busattina's Legnotorto Rosso Toscano.
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 Legnotorto Rosso Toscano from Winery La Busattina are 2009, 2012, 0, 2013
Informations about the Winery La Busattina
The Winery La Busattina is one of of the world's greatest estates. It offers 6 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
