Winery Celestino PecciCelestino Rosso di Toscana
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 Celestino Rosso di Toscana from the Winery Celestino Pecci
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Celestino Rosso di Toscana of Winery Celestino Pecci 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 Celestino Rosso di Toscana of Winery Celestino Pecci in the region of Tuscany often reveals types of flavors of non oak, earth or oak and sometimes also flavors of black fruit.
Food and wine pairings with Celestino Rosso di Toscana
Pairings that work perfectly with Celestino Rosso di Toscana
Original food and wine pairings with Celestino Rosso di Toscana
The Celestino Rosso di Toscana of Winery Celestino Pecci matches generally quite well with dishes of beef, lamb or veal such as recipes of beef pot-au-feu, grilled leg of lamb marinated in aromatic oil or sauté of veal with olives (corsica).
Details and technical informations about Winery Celestino Pecci's Celestino Rosso di Toscana.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Celestino Rosso di Toscana from Winery Celestino Pecci are 2014, 2017, 0, 2012
Informations about the Winery Celestino Pecci
The Winery Celestino Pecci is one of of the world's greatest estates. It offers 5 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
