Winery SalustriLe Fascine Sangiovese
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Le Fascine Sangiovese from the Winery Salustri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Fascine Sangiovese of Winery Salustri in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Le Fascine Sangiovese
Pairings that work perfectly with Le Fascine Sangiovese
Original food and wine pairings with Le Fascine Sangiovese
The Le Fascine Sangiovese of Winery Salustri matches generally quite well with dishes of beef, lamb or veal such as recipes of venison stew with red wine, leg of lamb in braillouse or aiguillette of duck with honey.
Details and technical informations about Winery Salustri's Le Fascine Sangiovese.
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 Le Fascine Sangiovese from Winery Salustri are 0
Informations about the Winery Salustri
The Winery Salustri is one of of the world's great 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
