Winery RuffinoCapsularossa Toscana
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Capsularossa Toscana from the Winery Ruffino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Capsularossa Toscana of Winery Ruffino in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Capsularossa Toscana
Pairings that work perfectly with Capsularossa Toscana
Original food and wine pairings with Capsularossa Toscana
The Capsularossa Toscana of Winery Ruffino matches generally quite well with dishes of beef, lamb or veal such as recipes of fillet of beef in a foie gras and truffle crust, shoulder of lamb in a crust or calf's head with sauce ravigote.
Details and technical informations about Winery Ruffino's Capsularossa Toscana.
Discover the grape variety: Goruli mtsvane
An endemic Georgian grape variety, known since ancient times, it is most regularly found today in the Kartli and Imereti regions. It is practically unknown in other wine-producing countries. It should not be confused with, among others, Mtsvane Kakhuri and Gorula Mtsvane (table grapes), which are also white and native to Georgia.
Last vintages of this wine
The best vintages of Capsularossa Toscana from Winery Ruffino are 2012, 0, 2013
Informations about the Winery Ruffino
The Winery Ruffino is one of of the world's great estates. It offers 107 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
