Winery Podere CanalinoSupertuscan
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Supertuscan from the Winery Podere Canalino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Supertuscan of Winery Podere Canalino in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Supertuscan
Pairings that work perfectly with Supertuscan
Original food and wine pairings with Supertuscan
The Supertuscan of Winery Podere Canalino matches generally quite well with dishes of beef, lamb or veal such as recipes of boles de picolat (catalan meatballs), marinated lamb chops or duck breast with black figs.
Details and technical informations about Winery Podere Canalino's Supertuscan.
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 Supertuscan from Winery Podere Canalino are 0, 2014
Informations about the Winery Podere Canalino
The Winery Podere Canalino is one of of the world's greatest estates. It offers 6 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
