Winery Livernano90C lo Cal Chardonnay Tuscany

wine of Tuscany of Italy

The 90C lo Cal Chardonnay Tuscany of Winery Livernano is a wine from the region of Tuscany.
This wine generally goes well with
The 90C lo Cal Chardonnay Tuscany of the Winery Livernano is in the top 0 of wines of Tuscany.

Details and technical informations about Winery Livernano's 90C lo Cal Chardonnay Tuscany.

Winery

Winery Livernano

Winemaker

Stefano Chioccioli

Grape varieties

Region/Great wine region

Tuscany

Country

Italy

Style of wine

Allergens

Contains sulfites

Discover the grape variety: Carminoir

Colourful, structured reds with a deep ruby hue, firm tannins and fresh acidity, with aromas of black fruits (blackcurrant, blackberry), cherry, plum, spices and balsamic notes suggesting a compromise between pinot noir and cabernet sauvignon. Dense, balanced palate. Grown in Swiss Romandy (Valais, Vaud, Geneva) and Ticino for modern varietal or blended wines. Swiss hybrid created in 1982 at Pully by André Jaquinet (pinot noir × cabernet sauvignon).

Informations about the Winery Livernano

The winery offers 17 different wines.

Its wines get an average rating of 3.9.

It is in the top 20 of the best estates in the region

It is located in Toscane

Find the Winery Livernano on Facebook and on Twitter

The Winery Livernano is one of of the world's great estates. It offers 17 wines for sale in the of Tuscany to come and discover on site or to buy online.

In the top 200000 of of Italy wines

In the top 7000 of of Tuscany wines

In the top 400000 of wines

In the top 1500000 wines of the world

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: Vatting

After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.