Winery LenziniBuscè
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Buscè from the Winery Lenzini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Buscè of Winery Lenzini in the region of Toscane is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Buscè
Pairings that work perfectly with Buscè
Original food and wine pairings with Buscè
The Buscè of Winery Lenzini matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish with vegetable tagliatelle, leg of lamb bravado in the oven or bites of cheese.
Details and technical informations about Winery Lenzini's Buscè.
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 Buscè from Winery Lenzini are 2019
Informations about the Winery Lenzini
The Winery Lenzini is one of of the world's great estates. It offers 14 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.
News related to this wine
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The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.