Winery La Macinaia di San VincentiRosso Toscana
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso Toscana from the Winery La Macinaia di San Vincenti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Toscana of Winery La Macinaia di San Vincenti in the region of Tuscany is a .
Food and wine pairings with Rosso Toscana
Pairings that work perfectly with Rosso Toscana
Original food and wine pairings with Rosso Toscana
The Rosso Toscana of Winery La Macinaia di San Vincenti matches generally quite well with dishes of beef, lamb or veal such as recipes of fillet of beef with morels, sauté of lamb or bites of cheese.
Details and technical informations about Winery La Macinaia di San Vincenti's Rosso Toscana.
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 Rosso Toscana from Winery La Macinaia di San Vincenti are 0, 2012
Informations about the Winery La Macinaia di San Vincenti
The Winery La Macinaia di San Vincenti is one of of the world's greatest estates. It offers 4 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
