Winery SangervasioRecinaio
Sweet wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
Food and wine pairings with Recinaio
Pairings that work perfectly with Recinaio
Original food and wine pairings with Recinaio
The Recinaio of Winery Sangervasio matches generally quite well with dishes of beef, lamb or veal such as recipes of beef kidney, leg of lamb in braillouse or veal tagine with artichokes and lemons.
Details and technical informations about Winery Sangervasio's Recinaio.
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 Recinaio from Winery Sangervasio are 2003, 0, 2004
Informations about the Winery Sangervasio
The Winery Sangervasio is one of of the world's greatest estates. It offers 15 wines for sale in the of Colli dell'Etruria Centrale to come and discover on site or to buy online.
The wine region of Colli dell'Etruria Centrale
The wine region of Colli dell'Etruria Centrale is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Sangervasio or the Domaine San Michele a Torri produce mainly wines sweet and white. The most planted grape varieties in the region of Colli dell'Etruria Centrale are Chardonnay et Sangiovese, they are then used in wines in blends or as a single variety. In the mouth of Colli dell'Etruria Centrale is a powerful with a nice freshness.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
