Winery Querceto di CastellinaFurtivo Toscana Rosato
Pink wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Furtivo Toscana Rosato of Winery Querceto di Castellina in the region of Tuscany often reveals types of flavors of earth, red fruit.
Food and wine pairings with Furtivo Toscana Rosato
Pairings that work perfectly with Furtivo Toscana Rosato
Original food and wine pairings with Furtivo Toscana Rosato
The Furtivo Toscana Rosato of Winery Querceto di Castellina matches generally quite well with dishes of beef, veal or pork such as recipes of beef in white wine, paupiettes à la mérignicaise or country cabbage.
Details and technical informations about Winery Querceto di Castellina's Furtivo Toscana Rosato.
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 Furtivo Toscana Rosato from Winery Querceto di Castellina are 2015, 0, 2016
Informations about the Winery Querceto di Castellina
The Winery Querceto di Castellina is one of of the world's greatest estates. It offers 10 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
