Winery Podere Il CarnascialeOttantadue
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 Ottantadue from the Winery Podere Il Carnasciale
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ottantadue of Winery Podere Il Carnasciale in the region of Tuscany is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Ottantadue of Winery Podere Il Carnasciale in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Ottantadue
Pairings that work perfectly with Ottantadue
Original food and wine pairings with Ottantadue
The Ottantadue of Winery Podere Il Carnasciale matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef casserole, traditional lamb couscous (from algeria) or milanese osso buco.
Details and technical informations about Winery Podere Il Carnasciale's Ottantadue.
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 Ottantadue from Winery Podere Il Carnasciale are 2017, 0, 2018, 2016 and 2015.
Informations about the Winery Podere Il Carnasciale
The Winery Podere Il Carnasciale is one of of the world's greatest estates. It offers 3 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
