Winery R.M. PiccininiToscana Rosso
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 Toscana Rosso from the Winery R.M. Piccinini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Rosso of Winery R.M. Piccinini in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Toscana Rosso
Pairings that work perfectly with Toscana Rosso
Original food and wine pairings with Toscana Rosso
The Toscana Rosso of Winery R.M. Piccinini matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bourguignon in the oven of nanou, saddle of lamb stuffed with chicken breast and basil or alsatian fondue.
Details and technical informations about Winery R.M. Piccinini's Toscana Rosso.
Discover the grape variety: Ruby seedless
Cross between the emperor and the 75 Pirovano or sultana moscata obtained in 1939 in the United States by Professor Harold P. Olmo of the University of Davis (California). It can also be found in Australia. This variety should not be confused with the ruby-cabernet and the rubi which is a natural pink mutation of the italia.
Last vintages of this wine
The best vintages of Toscana Rosso from Winery R.M. Piccinini are 2010, 0, 2009, 2008
Informations about the Winery R.M. Piccinini
The Winery R.M. Piccinini 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
