Winery Passo CarbonaieToscano Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Toscano Rosso from the Winery Passo Carbonaie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscano Rosso of Winery Passo Carbonaie in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Toscano Rosso
Pairings that work perfectly with Toscano Rosso
Original food and wine pairings with Toscano Rosso
The Toscano Rosso of Winery Passo Carbonaie matches generally quite well with dishes of beef, lamb or veal such as recipes of fondue with broth, lamb with vermicelli or adapted vietnamese fondue.
Details and technical informations about Winery Passo Carbonaie's Toscano Rosso.
Discover the grape variety: Terret
Terret noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Terret Noir can be found in many vineyards: South West, Cognac, Bordeaux, Rhone Valley, Languedoc & Roussillon, Provence & Corsica, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Toscano Rosso from Winery Passo Carbonaie are 0, 2017
Informations about the Winery Passo Carbonaie
The Winery Passo Carbonaie 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.
