Winery Podere dell'AnselmoFranco 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 Franco Rosso from the Winery Podere dell'Anselmo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Franco Rosso of Winery Podere dell'Anselmo in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Franco Rosso
Pairings that work perfectly with Franco Rosso
Original food and wine pairings with Franco Rosso
The Franco Rosso of Winery Podere dell'Anselmo matches generally quite well with dishes of beef, lamb or veal such as recipes of alsatian bäckeoffe, rice with paprika and merguez or pork shank stew.
Details and technical informations about Winery Podere dell'Anselmo's Franco Rosso.
Discover the grape variety: Arbanne
A very old grape variety that would have found its first origins in the Gier Valley and brought to the north-east of France in the Aube department, among others. Today it is very little multiplied, but it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Franco Rosso from Winery Podere dell'Anselmo are 0, 2016
Informations about the Winery Podere dell'Anselmo
The Winery Podere dell'Anselmo is one of of the world's greatest estates. It offers 12 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
