Winery OttomaniCanaiolo
Red wine
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 Canaiolo from the Winery Ottomani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Canaiolo of Winery Ottomani in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Canaiolo
Pairings that work perfectly with Canaiolo
Original food and wine pairings with Canaiolo
The Canaiolo of Winery Ottomani matches generally quite well with dishes of beef, lamb or veal such as recipes of harira de mamie (moroccan soup), lamb tagine with prunes or pork tenderloin with chorizo and peppers.
Details and technical informations about Winery Ottomani's Canaiolo.
Discover the grape variety: Valérien
Valérien blanc is a grape variety that originated in . This grape variety is the result of a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The white Valerian can be found cultivated in these vineyards: Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Canaiolo from Winery Ottomani are 0
Informations about the Winery Ottomani
The Winery Ottomani 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: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
