Winery MarzocchiChianti
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 Chianti from the Winery Marzocchi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chianti of Winery Marzocchi in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Chianti
Pairings that work perfectly with Chianti
Original food and wine pairings with Chianti
The Chianti of Winery Marzocchi matches generally quite well with dishes of beef, veal or poultry such as recipes of american style beef marinade, turkey ballotine or stuffed artichoke.
Details and technical informations about Winery Marzocchi's Chianti.
Discover the grape variety: Malvoisie de l' Istrie
This grape variety is endemic to the Istrian peninsula, which is partly located in Italy, Slovenia and Croatia, where it is the leading white grape variety. In France, it is almost unknown. It is related to malvasia bianca longa, also known as malvasia del Chianti.
Last vintages of this wine
The best vintages of Chianti from Winery Marzocchi are 2016, 0
Informations about the Winery Marzocchi
The Winery Marzocchi is one of of the world's greatest estates. It offers 38 wines for sale in the of Chianti to come and discover on site or to buy online.
The wine region of Chianti
The wine region of Chianti is located in the region of Toscane of Italy. We currently count 1721 estates and châteaux in the of Chianti, producing 2759 different wines in conventional, organic and biodynamic agriculture. The wines of Chianti go well with generally quite well with dishes .
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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
