Winery La PieveI Gelsi Chianti
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 I Gelsi Chianti from the Winery La Pieve
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the I Gelsi Chianti of Winery La Pieve in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with I Gelsi Chianti
Pairings that work perfectly with I Gelsi Chianti
Original food and wine pairings with I Gelsi Chianti
The I Gelsi Chianti of Winery La Pieve matches generally quite well with dishes of beef, veal or poultry such as recipes of sautéed pork with pineapple, roast veal in the oven or ravioli with 2 cheeses.
Details and technical informations about Winery La Pieve's I Gelsi 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).
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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
