Winery PoggiopianoTaffe Tà
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 Taffe Tà from the Winery Poggiopiano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Taffe Tà of Winery Poggiopiano 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 Taffe Tà of Winery Poggiopiano in the region of Tuscany often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Taffe Tà
Pairings that work perfectly with Taffe Tà
Original food and wine pairings with Taffe Tà
The Taffe Tà of Winery Poggiopiano matches generally quite well with dishes of beef, lamb or veal such as recipes of homemade italian lasagna, lamb stew with melting peppers or adapted vietnamese fondue.
Details and technical informations about Winery Poggiopiano's Taffe Tà.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Taffe Tà from Winery Poggiopiano are 2012, 2006, 0, 2008
Informations about the Winery Poggiopiano
The Winery Poggiopiano is one of of the world's greatest estates. It offers 7 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: 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.
