Winery Mannucci DroandiBarsaglina
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Barsaglina from the Winery Mannucci Droandi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barsaglina of Winery Mannucci Droandi in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Barsaglina
Pairings that work perfectly with Barsaglina
Original food and wine pairings with Barsaglina
The Barsaglina of Winery Mannucci Droandi matches generally quite well with dishes of beef, lamb or veal such as recipes of spaghetti squash bolognese style, moroccan style leg of lamb or chicken with rice for cookeo robot.
Details and technical informations about Winery Mannucci Droandi's Barsaglina.
Discover the grape variety: Baco blanc
Interspecific crossing obtained in 1898 by François Baco (1865-1947) between the folle blanche and the noah, which it resembles somewhat. With the latter, Baco blanc is distinguished by a light beige felt under the leaf, whereas it is white for the noah. It is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Barsaglina from Winery Mannucci Droandi are 0
Informations about the Winery Mannucci Droandi
The Winery Mannucci Droandi is one of of the world's greatest estates. It offers 12 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: Assemblage (Champagne)
In Champagne, it is the art of blending still wines from different grape varieties (pinot meunier, pinot noir, chardonnay), from different terroirs (villages, areas) and often from different years. The incorporation of older wines, called reserve wines, allows for greater aromatic complexity.
