Winery La Fortezza - Alekso Rosso

Winery La FortezzaAlekso Rosso

The Alekso Rosso of Winery La Fortezza is a wine from the region of Tuscany.
This wine generally goes well with
The Alekso Rosso of the Winery La Fortezza is in the top 0 of wines of Tuscany.

Details and technical informations about Winery La Fortezza's Alekso Rosso.

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

Discover the grape variety: Gamay de Bouze

Intensely coloured and simple reds with an opaque purple colour, supple tannins and a light palate with moderate acidity, with discreet aromas of red fruits. A teinturier profile. Once used to intensify the colour of Burgundy blends, now marginal, it survives in a few Burgundy plots and ampelographic collections for its heritage value. Teinturier variation of Gamay obtained in the village of Bouze-lès-Beaune in Burgundy.

Informations about the Winery La Fortezza

The winery offers 32 different wines.
Its wines get an average rating of 3.2.
It is in the top 10 of the best estates in the region
It is located in Toscane

The Winery La Fortezza is one of of the world's greatest estates. It offers 26 wines for sale in the of Tuscany to come and discover on site or to buy online.

Top wine Tuscany
In the top 200000 of of Italy wines
In the top 30000 of of Tuscany wines
In the top 550000 of wines
In the top 1500000 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: Concentrator

A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.

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