Winery La Wines - Lucien Arkas BağlarıConsensus Sangiovese
Red wine
This wine generally goes well with pork, poultry or beef.
The Consensus Sangiovese of the Winery La Wines - Lucien Arkas Bağları is in the top 30 of wines of Aegean.
Food and wine pairings with Consensus Sangiovese
Pairings that work perfectly with Consensus Sangiovese
Original food and wine pairings with Consensus Sangiovese
The Consensus Sangiovese of Winery La Wines - Lucien Arkas Bağları matches generally quite well with dishes of beef, veal or pork such as recipes of venison stew with red wine, tête de veau sauce moi or eggs in meurette.
Details and technical informations about Winery La Wines - Lucien Arkas Bağları's Consensus 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 Consensus Sangiovese from Winery La Wines - Lucien Arkas Bağları are 2013, 2016, 2012
Informations about the Winery La Wines - Lucien Arkas Bağları
The Winery La Wines - Lucien Arkas Bağları is one of of the world's great estates. It offers 43 wines for sale in the of Aegean to come and discover on site or to buy online.
The wine region of Aegean
The Aegean wine region Lies in the western Part of Turkey, on the end of the Anatolian peninsula, facing the Aegean Sea and the Greek Islands. It accounts for over half of all wine produced in the country. The Climate is typically Mediterranean with hot summers and mild winters. Coastal vineyards are often at an altitude of around 150 meters, and have the most pronounced maritime influences.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
