Winery MocineS'Indora
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the S'Indora from the Winery Mocine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the S'Indora of Winery Mocine in the region of Tuscany is a powerful.
Food and wine pairings with S'Indora
Pairings that work perfectly with S'Indora
Original food and wine pairings with S'Indora
The S'Indora of Winery Mocine matches generally quite well with dishes of beef, lamb or veal such as recipes of fillet of beef with morels, lamb breast with onions and tomato sauce or veal chop with mushrooms.
Details and technical informations about Winery Mocine's S'Indora.
Discover the grape variety: Foglia tonda
Structured, elegant reds with a deep ruby hue, firm tannins and a dense palate, with aromas of red fruits (cherry, raspberry), black fruits (blackberry, plum), soft spices and floral notes. Balanced, remarkably fine. Nearly extinct, rediscovered and grown by a handful of Tuscan artisan winemakers for identity wines. Native Italian Tuscan variety whose name evokes the rounded shape of its leaves.
Last vintages of this wine
The best vintages of S'Indora from Winery Mocine are 2013, 2010, 0, 2014
Informations about the Winery Mocine
The Winery Mocine is one of of the world's greatest estates. It offers 6 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
