Winery La PieveLa Rupe Chianti
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the La Rupe Chianti from the Winery La Pieve
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Rupe Chianti of Winery La Pieve in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with La Rupe Chianti
Pairings that work perfectly with La Rupe Chianti
Original food and wine pairings with La Rupe Chianti
The La Rupe Chianti of Winery La Pieve matches generally quite well with dishes of beef, veal or poultry such as recipes of enchiladas franchouillards, veal blanquette à l'ancienne or chakchouka.
Details and technical informations about Winery La Pieve's La Rupe Chianti.
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 La Rupe Chianti from Winery La Pieve are 2014, 2018, 0
Informations about the Winery La Pieve
The Winery La Pieve is one of of the world's great estates. It offers 60 wines for sale in the of Chianti to come and discover on site or to buy online.
The wine region of Chianti
The wine region of Chianti is located in the region of Toscane of Italy. We currently count 1721 estates and châteaux in the of Chianti, producing 2759 different wines in conventional, organic and biodynamic agriculture. The wines of Chianti go well with generally quite well with dishes .
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.
