Winery Le ChiantigianeDuca Toscana Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Duca Toscana Rosso from the Winery Le Chiantigiane
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Duca Toscana Rosso of Winery Le Chiantigiane in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Duca Toscana Rosso
Pairings that work perfectly with Duca Toscana Rosso
Original food and wine pairings with Duca Toscana Rosso
The Duca Toscana Rosso of Winery Le Chiantigiane matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a crust (onions & mustard), oriental lamb skewers or sauté of veal with olives (corsica).
Details and technical informations about Winery Le Chiantigiane's Duca Toscana Rosso.
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 Duca Toscana Rosso from Winery Le Chiantigiane are 0
Informations about the Winery Le Chiantigiane
The Winery Le Chiantigiane is one of wineries to follow in Toscane.. It offers 89 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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
