Winery Le Verzure Sileo
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sileo from the Winery Le Verzure
Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Sileo of Winery Le Verzure in the region of Toscane is a powerful with a nice freshness.
Food and wine pairings with Sileo
Pairings that work perfectly with Sileo
Original food and wine pairings with Sileo
The Sileo of Winery Le Verzure matches generally quite well with dishes of beef, lamb or veal such as recipes of fast and, lamb chops marinated with herbs or veal simmered with vegetables.
Details and technical informations about Winery Le Verzure's Sileo.
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 Sileo from Winery Le Verzure are 2016
Informations about the Winery Le Verzure
The Winery Le Verzure is one of of the world's greatest estates. It offers 4 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 Italy/tuscany/chianti">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.
News related to this wine
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The Duckhorn Portfolio purchases 107ha vineyard in Paso Robles
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Walls: Tavel and its unexpected revolution
When asked which is the most exciting appellation in the Rhône, there’s one that currently springs to mind before all others: Tavel. I have to be honest with you: I don’t buy much rosé. So, given that Tavel is, according to The Oxford Companion to Wine, ‘one of France’s few all-rosé appellations,’ my response might be unexpected. The Oxford Companion is technically correct, of course – the wines made here are paler than a typical red wine. But compared to other rosés, that’s where the comparison ...
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.