Winery La FortezzaSyrah
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Syrah from the Winery La Fortezza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery La Fortezza in the region of Tuscany is a .
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery La Fortezza matches generally quite well with dishes of beef, lamb or veal such as recipes of stewed beef heart, lamb shoulder confit with harissa or pljeskavica (balkan hamburger).
Details and technical informations about Winery La Fortezza's Syrah.
Discover the grape variety: Gaïdouria
A very old and rare Greek grape variety that is still cultivated to some extent in the Cyclades, particularly in the Santorini archipelago. D.N.A. analyses have shown that it is related to Assyrtiko. On the island of Corfu, a black grape variety called Gaïdouricha is cultivated, but it is not related to Assyrtiko. Gaïdouria can be found in Turkey, but it is unknown in France and in most other wine-producing countries.
Last vintages of this wine
The best vintages of Syrah from Winery La Fortezza are 0
Informations about the Winery La Fortezza
The Winery La Fortezza is one of of the world's great estates. It offers 26 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: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.
