Winery PianeseFosso degli Sciadatti
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Fosso degli Sciadatti from the Winery Pianese
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fosso degli Sciadatti of Winery Pianese in the region of Tuscany is a powerful.
Food and wine pairings with Fosso degli Sciadatti
Pairings that work perfectly with Fosso degli Sciadatti
Original food and wine pairings with Fosso degli Sciadatti
The Fosso degli Sciadatti of Winery Pianese matches generally quite well with dishes of beef, lamb or veal such as recipes of stuffed zucchini, lamb in spicy sauce or paupiettes of veal.
Details and technical informations about Winery Pianese's Fosso degli Sciadatti.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Fosso degli Sciadatti from Winery Pianese are 2005, 0, 2008
Informations about the Winery Pianese
The Winery Pianese is one of of the world's greatest estates. It offers 4 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: 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.
