Winery PievucciaBalzanella
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Balzanella from the Winery Pievuccia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Balzanella of Winery Pievuccia in the region of Tuscany is a powerful.
Food and wine pairings with Balzanella
Pairings that work perfectly with Balzanella
Original food and wine pairings with Balzanella
The Balzanella of Winery Pievuccia matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bourguignon with cookéo, lamb breast with onions and tomato sauce or roast veal orloff.
Details and technical informations about Winery Pievuccia's Balzanella.
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 Balzanella from Winery Pievuccia are 2017, 0
Informations about the Winery Pievuccia
The Winery Pievuccia is one of of the world's greatest estates. It offers 11 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: Downy mildew
Disease of the vine due to a fungus. Downy mildew is formidable because it attacks all the organs, from the stem to the grapes, including the leaves, in depth. It was against it that the famous copper and lime-based Bordeaux mixture was developed.
