Winery Podere EmaNocchino
Red wine
This wine is a blend of 2 varietals which are the Foglia tonda and the Sangiovese.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Nocchino from the Winery Podere Ema
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nocchino of Winery Podere Ema in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Nocchino
Pairings that work perfectly with Nocchino
Original food and wine pairings with Nocchino
The Nocchino of Winery Podere Ema matches generally quite well with dishes of beef, lamb or veal such as recipes of beef mironton, tunisian macaroni or vienna cutlets.
Details and technical informations about Winery Podere Ema's Nocchino.
Discover the grape variety: Foglia tonda
A very old Italian grape variety, known in the south of Tuscany, in Umbria, ... in France, it is almost unknown. Foglia tonda is related to sangiovese or nielluccio from Corsica.
Last vintages of this wine
The best vintages of Nocchino from Winery Podere Ema are 0
Informations about the Winery Podere Ema
The Winery Podere Ema is one of of the world's greatest estates. It offers 4 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
