Winery Podere Panta ReiSoiana Blues
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Soiana Blues from the Winery Podere Panta Rei
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Soiana Blues of Winery Podere Panta Rei in the region of Tuscany is a .
Food and wine pairings with Soiana Blues
Pairings that work perfectly with Soiana Blues
Original food and wine pairings with Soiana Blues
The Soiana Blues of Winery Podere Panta Rei matches generally quite well with dishes of beef, lamb or veal such as recipes of pasta al forno (baked pasta), lamb with masalé sauce and rice or roast veal in the oven.
Details and technical informations about Winery Podere Panta Rei's Soiana Blues.
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 Soiana Blues from Winery Podere Panta Rei are 2015, 2011, 0
Informations about the Winery Podere Panta Rei
The Winery Podere Panta Rei is one of of the world's greatest estates. It offers 11 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
