Winery Podere Il CastellaccioDinostro
Red wine
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 Dinostro from the Winery Podere Il Castellaccio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dinostro of Winery Podere Il Castellaccio in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Dinostro
Pairings that work perfectly with Dinostro
Original food and wine pairings with Dinostro
The Dinostro of Winery Podere Il Castellaccio matches generally quite well with dishes of beef, lamb or veal such as recipes of autumn beef bourguignon, rolled lamb shoulder with herbs or veal chops au gratin.
Details and technical informations about Winery Podere Il Castellaccio's Dinostro.
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 Dinostro from Winery Podere Il Castellaccio are 2017, 2013, 2016, 2011 and 0.
Informations about the Winery Podere Il Castellaccio
The Winery Podere Il Castellaccio 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
