Winery La CiarlianaDonna Claudia Rosè
Pink wine
In the mouth this pink wine is a .
This wine generally goes well with poultry, lean fish or shellfish.
Taste structure of the Donna Claudia Rosè from the Winery La Ciarliana
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Donna Claudia Rosè of Winery La Ciarliana in the region of Tuscany is a .
Food and wine pairings with Donna Claudia Rosè
Pairings that work perfectly with Donna Claudia Rosè
Original food and wine pairings with Donna Claudia Rosè
The Donna Claudia Rosè of Winery La Ciarliana matches generally quite well with dishes of shellfish, poultry or lean fish such as recipes of lobster armorican style, spinach and goat cheese quiche or pan-fried swordfish with herbs.
Details and technical informations about Winery La Ciarliana's Donna Claudia Rosè.
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 Donna Claudia Rosè from Winery La Ciarliana are 0
Informations about the Winery La Ciarliana
The Winery La Ciarliana is one of of the world's greatest estates. It offers 9 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
