Winery PiazzanoBlend 2
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 Blend 2 from the Winery Piazzano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blend 2 of Winery Piazzano in the region of Tuscany is a powerful.
Wine flavors and olphactive analysis
On the nose the Blend 2 of Winery Piazzano 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 Blend 2
Pairings that work perfectly with Blend 2
Original food and wine pairings with Blend 2
The Blend 2 of Winery Piazzano matches generally quite well with dishes of beef, lamb or veal such as recipes of fondue bourguignonne and accompanying sauces, lamb mouse confit in wine or andouillette de troyes with chaource sauce.
Details and technical informations about Winery Piazzano's Blend 2.
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 Blend 2 from Winery Piazzano are 2016, 2013, 0, 2015 and 2012.
Informations about the Winery Piazzano
The Winery Piazzano is one of of the world's greatest estates. It offers 17 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
