Winery Podere Torcilacqua - Rosato

Winery Podere TorcilacquaRosato

3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Rosato of Winery Podere Torcilacqua is a pink wine from the region of Tuscany.
This wine generally goes well with

Details and technical informations about Winery Podere Torcilacqua's Rosato.

Winemaker
Podere Torcilacqua
Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Odjaleschi

Most certainly Georgian, odja meaning "tree" in Megrel, which explains why we still find this variety cultivated with trees as stakes.

Last vintages of this wine

Rosato - 0
In the top 100 of of Tuscany wines
Average rating: 3.71110.50

The best vintages of Rosato from Winery Podere Torcilacqua are 0

Informations about the Winery Podere Torcilacqua

The winery offers 8 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Toscane
Find the Winery Podere Torcilacqua on Facebook

The Winery Podere Torcilacqua is one of of the world's greatest estates. It offers 8 wines for sale in the of Tuscany to come and discover on site or to buy online.

Top wine Tuscany
In the top 100000 of of Italy wines
In the top 20000 of of Tuscany wines
In the top 25000 of pink wines
In the top 600000 wines of the world

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: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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