Winery La GuardiolaColombaccio
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Colombaccio from the Winery La Guardiola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colombaccio of Winery La Guardiola in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Colombaccio
Pairings that work perfectly with Colombaccio
Original food and wine pairings with Colombaccio
The Colombaccio of Winery La Guardiola matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish tagine, leg of lamb with spices or pljeskavica (balkan hamburger).
Details and technical informations about Winery La Guardiola's Colombaccio.
Discover the grape variety: Valérien
Valérien blanc is a grape variety that originated in . This grape variety is the result of a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The white Valerian can be found cultivated in these vineyards: Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Colombaccio from Winery La Guardiola are 2012, 0, 2014
Informations about the Winery La Guardiola
The Winery La Guardiola is one of of the world's greatest 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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
