Winery MocineToscana Rosso
Red wine
This wine is a blend of 2 varietals which are the Foglia tonda and the Sangiovese.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Toscana Rosso from the Winery Mocine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Rosso of Winery Mocine in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Toscana Rosso of Winery Mocine in the region of Tuscany often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Toscana Rosso
Pairings that work perfectly with Toscana Rosso
Original food and wine pairings with Toscana Rosso
The Toscana Rosso of Winery Mocine matches generally quite well with dishes of beef, lamb or veal such as recipes of steak tartare, stuffed zucchini with merguez, beef and spices or veal tagine with peas.
Details and technical informations about Winery Mocine's Toscana Rosso.
Discover the grape variety: Foglia tonda
A very old Italian grape variety, known in the south of Tuscany, in Umbria, ... in France, it is almost unknown. Foglia tonda is related to sangiovese or nielluccio from Corsica.
Last vintages of this wine
The best vintages of Toscana Rosso from Winery Mocine are 2014, 2013, 2016, 0 and 2015.
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
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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
