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 cataplana with seafood, duck breast with black figs or roast pork in the oven.
Details and technical informations about Winery Locanda Claudio de Luca's Le Sorelle Sangiovese.
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 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
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
