Winery La FortezzaTerre del Forrone Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Terre del Forrone Rosso from the Winery La Fortezza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terre del Forrone Rosso of Winery La Fortezza in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Terre del Forrone Rosso
Pairings that work perfectly with Terre del Forrone Rosso
Original food and wine pairings with Terre del Forrone Rosso
The Terre del Forrone Rosso of Winery La Fortezza matches generally quite well with dishes of beef, lamb or veal such as recipes of beef marengo "my mom" style, lamb curry with coconut milk or veal cutlets au gratin.
Details and technical informations about Winery La Fortezza's Terre del Forrone Rosso.
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 Terre del Forrone Rosso from Winery La Fortezza are 0, 2017
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
