Primo EstateThe Tuscan Shiraz - Sangiovese
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the The Tuscan Shiraz - Sangiovese from the Primo Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Tuscan Shiraz - Sangiovese of Primo Estate in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the The Tuscan Shiraz - Sangiovese of Primo Estate in the region of Tuscany often reveals types of flavors of cherry, plum or leather and sometimes also flavors of raspberry, earth or oak.
Food and wine pairings with The Tuscan Shiraz - Sangiovese
Pairings that work perfectly with The Tuscan Shiraz - Sangiovese
Original food and wine pairings with The Tuscan Shiraz - Sangiovese
The The Tuscan Shiraz - Sangiovese of Primo Estate matches generally quite well with dishes of beef, lamb or veal such as recipes of flemish beer stew, lamb parmentine with eggplant and spices or ardéchoise fly.
Details and technical informations about Primo Estate's The Tuscan Shiraz - Sangiovese.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of The Tuscan Shiraz - Sangiovese from Primo Estate are 2018, 2015, 2013
Informations about the Primo Estate
The Primo Estate is one of of the world's great estates. It offers 35 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
