Winery Podere CasanovaFesta Toscana Rosso
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Festa Toscana Rosso from the Winery Podere Casanova
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Festa Toscana Rosso of Winery Podere Casanova in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Festa Toscana Rosso
Pairings that work perfectly with Festa Toscana Rosso
Original food and wine pairings with Festa Toscana Rosso
The Festa Toscana Rosso of Winery Podere Casanova matches generally quite well with dishes of beef, lamb or veal such as recipes of cornish pasties, lamb curl or veal shank with mushrooms.
Details and technical informations about Winery Podere Casanova's Festa Toscana Rosso.
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 Festa Toscana Rosso from Winery Podere Casanova are 0
Informations about the Winery Podere Casanova
The Winery Podere Casanova is one of of the world's greatest estates. It offers 5 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
