Winery Poggio Dell AioneScopone Toscana Rosso
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 Scopone Toscana Rosso from the Winery Poggio Dell Aione
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Scopone Toscana Rosso of Winery Poggio Dell Aione in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Scopone Toscana Rosso
Pairings that work perfectly with Scopone Toscana Rosso
Original food and wine pairings with Scopone Toscana Rosso
The Scopone Toscana Rosso of Winery Poggio Dell Aione matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bobotie, caramelized lamb mice or veal grenadin with balsamic vinegar and honey.
Details and technical informations about Winery Poggio Dell Aione's Scopone Toscana Rosso.
Discover the grape variety: Précoce de Malingre
Precoce de Malingre white is a grape variety that originated in France (Ile de France). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small to medium size. The Precoce de Malingre white can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Scopone Toscana Rosso from Winery Poggio Dell Aione are 0
Informations about the Winery Poggio Dell Aione
The Winery Poggio Dell Aione 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
