Winery RigoliTestalto
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 Testalto from the Winery Rigoli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Testalto of Winery Rigoli in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Testalto
Pairings that work perfectly with Testalto
Original food and wine pairings with Testalto
The Testalto of Winery Rigoli matches generally quite well with dishes of beef, lamb or veal such as recipes of chicken, beef and lamb couscous (morocco), tajine of beef balls and merguez or white wine fondue.
Details and technical informations about Winery Rigoli's Testalto.
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 Testalto from Winery Rigoli are 2012, 2013, 0, 2010
Informations about the Winery Rigoli
The Winery Rigoli is one of of the world's greatest estates. It offers 15 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: Nouaison
Phase of the vegetative cycle of the vine following flowering and corresponding to the formation of the grape berry.
