Winery La MozzaIl Forte Sangiovese
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Il Forte Sangiovese of the Winery La Mozza is in the top 80 of wines of Maremma Toscana.
Taste structure of the Il Forte Sangiovese from the Winery La Mozza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Forte Sangiovese of Winery La Mozza in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Il Forte Sangiovese
Pairings that work perfectly with Il Forte Sangiovese
Original food and wine pairings with Il Forte Sangiovese
The Il Forte Sangiovese of Winery La Mozza matches generally quite well with dishes of beef, lamb or veal such as recipes of shepherd's pie (potatoes, beef, carrots, bacon), sausage and vegetable risotto with cookéo or chicken and sausage stew with carrots.
Details and technical informations about Winery La Mozza's Il Forte Sangiovese.
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 Il Forte Sangiovese from Winery La Mozza are 2014, 0
Informations about the Winery La Mozza
The Winery La Mozza is one of of the world's greatest estates. It offers 7 wines for sale in the of Maremma Toscana to come and discover on site or to buy online.
The wine region of Maremma Toscana
The wine region of Maremma Toscana is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Antinori or the Domaine Rocca di Frassinello produce mainly wines red, white and pink. The most planted grape varieties in the region of Maremma Toscana are Sangiovese, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Maremma Toscana often reveals types of flavors of cherry, game or nutty and sometimes also flavors of hay, white peach or lime.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
