Winery La RasinaToscana Sangiovese
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Toscana Sangiovese of the Winery La Rasina is in the top 80 of wines of Tuscany.
Taste structure of the Toscana Sangiovese from the Winery La Rasina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Sangiovese of Winery La Rasina in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Toscana Sangiovese of Winery La Rasina in the region of Tuscany often reveals types of flavors of cherry, plum or earth and sometimes also flavors of microbio, oak or spices.
Food and wine pairings with Toscana Sangiovese
Pairings that work perfectly with Toscana Sangiovese
Original food and wine pairings with Toscana Sangiovese
The Toscana Sangiovese of Winery La Rasina matches generally quite well with dishes of beef, lamb or veal such as recipes of beef goulash, irish stew with beer or veal tagine with carrots.
Details and technical informations about Winery La Rasina's Toscana 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 Toscana Sangiovese from Winery La Rasina are 2016, 2014, 2018, 2015 and 2013.
Informations about the Winery La Rasina
The Winery La Rasina 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
