Winery PiombaiaBaltato Montalcino Rosato
Pink wine
This wine generally goes well with pork, poultry or beef.
The Baltato Montalcino Rosato of the Winery Piombaia is in the top 50 of wines of Tuscany.
Food and wine pairings with Baltato Montalcino Rosato
Pairings that work perfectly with Baltato Montalcino Rosato
Original food and wine pairings with Baltato Montalcino Rosato
The Baltato Montalcino Rosato of Winery Piombaia matches generally quite well with dishes of beef, veal or pork such as recipes of braised beef with carrots, veal shank with mushrooms or stuffed pumpkin.
Details and technical informations about Winery Piombaia's Baltato Montalcino Rosato.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Informations about the Winery Piombaia
The Winery Piombaia is one of of the world's greatest estates. It offers 10 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: Cuvée
Often followed by a name that allows for recognition and identification, the word "cuvée" designates a specific wine within the production of a winemaker. This wine is characterized by a specific grape variety, a type of maturation and an organoleptic profile. All the vintages of a domain constitute a range.
