Winery PetroloToscana Torrione
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
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 Toscana Torrione from the Winery Petrolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Torrione of Winery Petrolo 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 Toscana Torrione of Winery Petrolo in the region of Tuscany often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of smoke, earthy or blackberry.
Food and wine pairings with Toscana Torrione
Pairings that work perfectly with Toscana Torrione
Original food and wine pairings with Toscana Torrione
The Toscana Torrione of Winery Petrolo matches generally quite well with dishes of beef, lamb or veal such as recipes of kamounia : tunisian beef stew, moroccan style leg of lamb or duck breast with red fruits.
Details and technical informations about Winery Petrolo's Toscana Torrione.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Toscana Torrione from Winery Petrolo are 1998, 1997, 2004, 1999 and 2019.
Informations about the Winery Petrolo
The Winery Petrolo is one of of the world's greatest estates. It offers 19 wines for sale in the of Tuscany to come and discover on site or to buy online.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
