Winery La PerlaIngrosso Sangiovese
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ingrosso Sangiovese from the Winery La Perla
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ingrosso Sangiovese of Winery La Perla in the region of Tuscany is a powerful.
Food and wine pairings with Ingrosso Sangiovese
Pairings that work perfectly with Ingrosso Sangiovese
Original food and wine pairings with Ingrosso Sangiovese
The Ingrosso Sangiovese of Winery La Perla matches generally quite well with dishes of beef, lamb or veal such as recipes of beer goulash, oven-baked lamb stew or roast veal with black olives.
Details and technical informations about Winery La Perla's Ingrosso 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 Ingrosso Sangiovese from Winery La Perla are 0
Informations about the Winery La Perla
The Winery La Perla is one of of the world's greatest estates. It offers 5 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.
