Winery Poggio La NoceGigiò
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 Gigiò from the Winery Poggio La Noce
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gigiò of Winery Poggio La Noce in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Gigiò of Winery Poggio La Noce in the region of Tuscany often reveals types of flavors of oak, black fruit.
Food and wine pairings with Gigiò
Pairings that work perfectly with Gigiò
Original food and wine pairings with Gigiò
The Gigiò of Winery Poggio La Noce matches generally quite well with dishes of beef, lamb or veal such as recipes of wild boar stew in burgundy style, lamb curl or duck breast with pepper sauce.
Details and technical informations about Winery Poggio La Noce's Gigiò.
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 Gigiò from Winery Poggio La Noce are 2016, 2011, 2015, 0 and 2012.
Informations about the Winery Poggio La Noce
The Winery Poggio La Noce 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.
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: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
