Winery Mosti Anselmo CesareCandia Dei Colli Apuani Vermentino La Bura
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Candia Dei Colli Apuani Vermentino La Bura from the Winery Mosti Anselmo Cesare
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Candia Dei Colli Apuani Vermentino La Bura of Winery Mosti Anselmo Cesare in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Candia Dei Colli Apuani Vermentino La Bura
Pairings that work perfectly with Candia Dei Colli Apuani Vermentino La Bura
Original food and wine pairings with Candia Dei Colli Apuani Vermentino La Bura
The Candia Dei Colli Apuani Vermentino La Bura of Winery Mosti Anselmo Cesare matches generally quite well with dishes of beef, lamb or veal such as recipes of provencal stew, chaouia lamb or duck breast with black figs.
Details and technical informations about Winery Mosti Anselmo Cesare's Candia Dei Colli Apuani Vermentino La Bura.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Informations about the Winery Mosti Anselmo Cesare
The Winery Mosti Anselmo Cesare is one of of the world's greatest estates. It offers 2 wines for sale in the of Candia dei Colli Apuani to come and discover on site or to buy online.
The wine region of Candia dei Colli Apuani
Tuscan DOC (1981) on the foothills of the Apuan Alps bordering Liguria (Massa-Carrara), Mediterranean microclimate tempered by marble mountains and the sea. Vermentino is the signature white (>90% of plantings, ≥70% of Bianco): dry and taut with vivid notes of citrus, grapefruit, Mediterranean herbs, almond and a saline mineral touch, slightly bitter finish, cutting acidity. Albarola as complement. Fruity reds on Sangiovese, Massaretta and Ciliegiolo.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
