Winery ScopetaniToscana Rosso Fiasco
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Toscana Rosso Fiasco from the Winery Scopetani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Rosso Fiasco of Winery Scopetani in the region of Tuscany is a .
Food and wine pairings with Toscana Rosso Fiasco
Pairings that work perfectly with Toscana Rosso Fiasco
Original food and wine pairings with Toscana Rosso Fiasco
The Toscana Rosso Fiasco of Winery Scopetani matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue with vegetables, lamb chops marinated with herbs or calf's head with sauce ravigote.
Details and technical informations about Winery Scopetani's Toscana Rosso Fiasco.
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 Toscana Rosso Fiasco from Winery Scopetani are 2013, 0
Informations about the Winery Scopetani
The Winery Scopetani is one of of the world's great estates. It offers 26 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
