Winery Fattoria La PresuraOrmato
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 Ormato from the Winery Fattoria La Presura
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ormato of Winery Fattoria La Presura in the region of Tuscany is a powerful.
Food and wine pairings with Ormato
Pairings that work perfectly with Ormato
Original food and wine pairings with Ormato
The Ormato of Winery Fattoria La Presura matches generally quite well with dishes of beef, lamb or veal such as recipes of korean bibimbap, lamb curry with coconut milk or tournedos rossini with port sauce.
Details and technical informations about Winery Fattoria La Presura's Ormato.
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 Ormato from Winery Fattoria La Presura are 2008, 2015, 0, 2005
Informations about the Winery Fattoria La Presura
The Winery Fattoria La Presura is one of of the world's greatest estates. It offers 6 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
