Winery Conti SerristoriLa Vela 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 La Vela Rosso from the Winery Conti Serristori
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Vela Rosso of Winery Conti Serristori in the region of Tuscany is a .
Food and wine pairings with La Vela Rosso
Pairings that work perfectly with La Vela Rosso
Original food and wine pairings with La Vela Rosso
The La Vela Rosso of Winery Conti Serristori matches generally quite well with dishes of beef, lamb or veal such as recipes of barbecued prime rib with coarse salt, steamed lamb shoulder with cumin and coriander or roast veal with black olives.
Details and technical informations about Winery Conti Serristori's La Vela 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).
Informations about the Winery Conti Serristori
The Winery Conti Serristori is one of of the world's great estates. It offers 25 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
