Winery RiecineRosso Toscana
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 Rosso Toscana from the Winery Riecine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Toscana of Winery Riecine 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 Rosso Toscana of Winery Riecine in the region of Tuscany often reveals types of flavors of cherry, oaky or minerality and sometimes also flavors of red fruit, tobacco or strawberries.
Food and wine pairings with Rosso Toscana
Pairings that work perfectly with Rosso Toscana
Original food and wine pairings with Rosso Toscana
The Rosso Toscana of Winery Riecine matches generally quite well with dishes of beef, lamb or veal such as recipes of blanquette of monkfish with small vegetables, lamb stew with melting peppers or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Riecine's Rosso Toscana.
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 Rosso Toscana from Winery Riecine are 2015, 2016, 2014, 2013 and 2011.
Informations about the Winery Riecine
The Winery Riecine is one of of the world's greatest estates. It offers 12 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
