Winery La GinestraDomaine de' Coccirotti La Valle del Vento Rosato
Pink wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Domaine de' Coccirotti La Valle del Vento Rosato
Pairings that work perfectly with Domaine de' Coccirotti La Valle del Vento Rosato
Original food and wine pairings with Domaine de' Coccirotti La Valle del Vento Rosato
The Domaine de' Coccirotti La Valle del Vento Rosato of Winery La Ginestra matches generally quite well with dishes of beef, veal or pork such as recipes of chickpeas spanish style, blanquette of veal in the old way (self-cooker) or the garbure.
Details and technical informations about Winery La Ginestra's Domaine de' Coccirotti La Valle del Vento Rosato.
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 Domaine de' Coccirotti La Valle del Vento Rosato from Winery La Ginestra are 0
Informations about the Winery La Ginestra
The Winery La Ginestra is one of of the world's great estates. It offers 15 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
