Winery La Cantina Tra Gli Ulivi - De’Conti Syrah

Winery La Cantina Tra Gli UliviDe’Conti Syrah

The De’Conti Syrah of Winery La Cantina Tra Gli Ulivi is a wine from the region of Tuscany.
This wine generally goes well with
The De’Conti Syrah of the Winery La Cantina Tra Gli Ulivi is in the top 0 of wines of Tuscany.

Details and technical informations about Winery La Cantina Tra Gli Ulivi's De’Conti Syrah.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14°
Allergens
Contains sulfites

Discover the grape variety: Seyval

Lively, simple and fruity whites with a pale golden colour, an airy palate with preserved acidity, and discreet aromas of citrus, white-fleshed fruits and white flowers. Also used in sparkling bases. Disease-resistant and cold-hardy. Grown in the United Kingdom, Canada (Québec) and the north-eastern United States for northern climates. Family of French hybrid varieties developed by Bertille Seyve in Bourgoin-Jallieu (Isère), the best known being Seyval Blanc.

Informations about the Winery La Cantina Tra Gli Ulivi

The winery offers 6 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Toscane

The Winery La Cantina Tra Gli Ulivi is one of of the world's greatest estates. It offers 5 wines for sale in the of Tuscany to come and discover on site or to buy online.

Top wine Tuscany
In the top 150000 of of Italy wines
In the top 80 of of Tuscany wines
In the top 350000 of wines
In the top 600000 wines of the world

The wine region of Tuscany

Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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