Winery SensiCanto Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Canto Rosso from the Winery Sensi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Canto Rosso of Winery Sensi in the region of Tuscany is a .
Food and wine pairings with Canto Rosso
Pairings that work perfectly with Canto Rosso
Original food and wine pairings with Canto Rosso
The Canto Rosso of Winery Sensi matches generally quite well with dishes of beef, lamb or veal such as recipes of fresh sausage, pizza queen with merguez or turkey ballotine.
Details and technical informations about Winery Sensi's Canto Rosso.
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 Canto Rosso from Winery Sensi are 0
Informations about the Winery Sensi
The Winery Sensi is one of wineries to follow in Toscane.. It offers 98 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
