The Winery Pagliaia is one of the best wineries to follow in Toscane.. It offers 10 wines for sale in of Tuscany to come and discover on site or to buy online.
Looking for the best Winery Pagliaia wines in Tuscany among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Pagliaia wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Pagliaia wines with technical and enological descriptions.
How Winery Pagliaia wines pair with each other generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a foie gras and chanterelle crust, lamb tagine with prunes and almonds or blanquette of veal.
On the nose the red wine of Winery Pagliaia. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or red fruit. In the mouth the red wine of Winery Pagliaia. is a powerful with a nice balance between acidity and tannins.
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.
70,000 ha around Florence and Siena, cradle of Italy's great reds.
Planning a wine route in the of Tuscany? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Pagliaia.
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
