Winery Le FiligarePietro
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pietro from the Winery Le Filigare
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pietro of Winery Le Filigare in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Pietro
Pairings that work perfectly with Pietro
Original food and wine pairings with Pietro
The Pietro of Winery Le Filigare matches generally quite well with dishes of beef, lamb or veal such as recipes of scottish haggis, merguez with lentils or veal cutlets parmigiana.
Details and technical informations about Winery Le Filigare's Pietro.
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 Pietro from Winery Le Filigare are 2011, 0
Informations about the Winery Le Filigare
The Winery Le Filigare is one of of the world's greatest estates. It offers 12 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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
