Winery LivernanoSpecial Edition L'Anima Gold
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Special Edition L'Anima Gold from the Winery Livernano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Special Edition L'Anima Gold of Winery Livernano in the region of Tuscany is a .
Food and wine pairings with Special Edition L'Anima Gold
Pairings that work perfectly with Special Edition L'Anima Gold
Original food and wine pairings with Special Edition L'Anima Gold
The Special Edition L'Anima Gold of Winery Livernano matches generally quite well with dishes of beef, lamb or veal such as recipes of borscht (russia), marielle's lamb and eggplant parmentier or potjevleesch.
Details and technical informations about Winery Livernano's Special Edition L'Anima Gold.
Discover the grape variety: Egiodola
Egiodola noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The Egiodola noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Livernano
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.
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: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
