Winery Le CasalteRosso Toscana
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 Rosso Toscana from the Winery Le Casalte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Toscana of Winery Le Casalte in the region of Toscane is a with a nice balance between acidity and tannins.
Food and wine pairings with Rosso Toscana
Pairings that work perfectly with Rosso Toscana
Original food and wine pairings with Rosso Toscana
The Rosso Toscana of Winery Le Casalte matches generally quite well with dishes of beef, lamb or veal such as recipes of fondue with broth, irish stew with beer or roast pork with prunes.
Details and technical informations about Winery Le Casalte's Rosso 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).
Last vintages of this wine
The best vintages of Rosso Toscana from Winery Le Casalte are 2012, 2014
Informations about the Winery Le Casalte
The Winery Le Casalte is one of of the world's greatest estates. It offers 6 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
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The word of the wine: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.