Winery Podere San CristoforoDivita Toscona
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 Divita Toscona from the Winery Podere San Cristoforo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Divita Toscona of Winery Podere San Cristoforo in the region of Tuscany is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Divita Toscona of Winery Podere San Cristoforo in the region of Tuscany often reveals types of flavors of earth, oak or black fruit.
Food and wine pairings with Divita Toscona
Pairings that work perfectly with Divita Toscona
Original food and wine pairings with Divita Toscona
The Divita Toscona of Winery Podere San Cristoforo matches generally quite well with dishes of beef, lamb or veal such as recipes of spanish stew (cocido), lamb chops à la champvallon or tunisian pasta.
Details and technical informations about Winery Podere San Cristoforo's Divita Toscona.
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 Divita Toscona from Winery Podere San Cristoforo are 2016, 0
Informations about the Winery Podere San Cristoforo
The Winery Podere San Cristoforo is one of of the world's greatest estates. It offers 17 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
