Winery Locanda Claudio de LucaLe Sorelle Sangiovese
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Le Sorelle Sangiovese of Winery Locanda Claudio de Luca in the region of Vino da Tavola often reveals types of flavors of microbio, oak.
Food and wine pairings with Le Sorelle Sangiovese
Pairings that work perfectly with Le Sorelle Sangiovese
Original food and wine pairings with Le Sorelle Sangiovese
The Le Sorelle Sangiovese of Winery Locanda Claudio de Luca matches generally quite well with dishes of beef, veal or pork such as recipes of tibs (ethiopia), provencal veal tendrons or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Locanda Claudio de Luca's Le Sorelle Sangiovese.
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 Le Sorelle Sangiovese from Winery Locanda Claudio de Luca are 2017, 2015, 0
Informations about the Winery Locanda Claudio de Luca
The Winery Locanda Claudio de Luca is one of of the world's greatest estates. It offers 3 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.
The word of the wine: Spicy
Said of a wine whose taste and aromas are reminiscent of spices.
