Winery Le SpigheMaremma Toscana Bianco Eraor
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Maremma Toscana Bianco Eraor from the Winery Le Spighe
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Maremma Toscana Bianco Eraor of Winery Le Spighe in the region of Tuscany is a .
Food and wine pairings with Maremma Toscana Bianco Eraor
Pairings that work perfectly with Maremma Toscana Bianco Eraor
Original food and wine pairings with Maremma Toscana Bianco Eraor
The Maremma Toscana Bianco Eraor of Winery Le Spighe matches generally quite well with dishes of beef, lamb or veal such as recipes of baked lasagna, oven-baked lamb stew or beef bourguignon with cookéo.
Details and technical informations about Winery Le Spighe's Maremma Toscana Bianco Eraor.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Maremma Toscana Bianco Eraor from Winery Le Spighe are 0
Informations about the Winery Le Spighe
The Winery Le Spighe is one of of the world's greatest estates. It offers 5 wines for sale in the of Maremma Toscana to come and discover on site or to buy online.
The wine region of Maremma Toscana
Tuscan coast swept by Tyrrhenian winds, land of the "Super Tuscans". Dense, sunny reds with signature notes of ripe black cherry, blackberry, Mediterranean herbs, leather, tobacco and spice, round tannins and a warm palate. Sangiovese, king of Tuscany, magnified by the Bordeaux grapes: firm Cabernet Sauvignon, round Merlot, peppery Cabernet Franc, spicy Syrah, fruity Ciliegiolo. Saline Vermentino, ample Ansonica whites.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
