Winery La TraianaAlo Toscana
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Alo Toscana from the Winery La Traiana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alo Toscana of Winery La Traiana in the region of Tuscany is a .
Food and wine pairings with Alo Toscana
Pairings that work perfectly with Alo Toscana
Original food and wine pairings with Alo Toscana
The Alo Toscana of Winery La Traiana matches generally quite well with dishes of beef, lamb or veal such as recipes of tanjia, lamb biryani or duck breast with orange sauce.
Details and technical informations about Winery La Traiana's Alo Toscana.
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 Traiana
The Winery La Traiana is one of of the world's greatest estates. It offers 4 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
