Winery Marchesi Ginori LisciBacìo Rosato Toscana
Pink wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Bacìo Rosato Toscana
Pairings that work perfectly with Bacìo Rosato Toscana
Original food and wine pairings with Bacìo Rosato Toscana
The Bacìo Rosato Toscana of Winery Marchesi Ginori Lisci matches generally quite well with dishes of beef, veal or pork such as recipes of monkfish tagine, axoa from espelette ( 22nd meeting ) or rice with sausage meat and tomatoes.
Details and technical informations about Winery Marchesi Ginori Lisci's Bacìo Rosato Toscana.
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 Bacìo Rosato Toscana from Winery Marchesi Ginori Lisci are 0
Informations about the Winery Marchesi Ginori Lisci
The Winery Marchesi Ginori Lisci is one of of the world's greatest estates. It offers 8 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
