Winery Tenimenti Santa FrancescaVoci Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Voci Rosso from the Winery Tenimenti Santa Francesca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Voci Rosso of Winery Tenimenti Santa Francesca in the region of Umbria is a powerful.
Food and wine pairings with Voci Rosso
Pairings that work perfectly with Voci Rosso
Original food and wine pairings with Voci Rosso
The Voci Rosso of Winery Tenimenti Santa Francesca matches generally quite well with dishes of beef, pasta or veal such as recipes of shepherd's pie (quebec!), lasagne with two salmons or veal paupiettes with mushrooms.
Details and technical informations about Winery Tenimenti Santa Francesca's Voci Rosso.
Discover the grape variety: Cardinal
The red Cardinal is a grape variety originating from the United States. It produces a variety of grape used for the elaboration of wine. However, it can also be found eating on our tables! This variety of grape is characterized by large bunches, and grapes of very large sizes. The red Cardinal can be found cultivated in these vineyards: Rhone Valley, Languedoc & Roussillon, Savoy & Bugey, Provence & Corsica.
Last vintages of this wine
The best vintages of Voci Rosso from Winery Tenimenti Santa Francesca are 2016, 0
Informations about the Winery Tenimenti Santa Francesca
The Winery Tenimenti Santa Francesca is one of of the world's great estates. It offers 36 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
