Winery Sesta di SopraSangiovese
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Sangiovese of the Winery Sesta di Sopra is in the top 5 of wines of Tuscany.
Taste structure of the Sangiovese from the Winery Sesta di Sopra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese of Winery Sesta di Sopra in the region of Tuscany is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Sangiovese of Winery Sesta di Sopra in the region of Tuscany often reveals types of flavors of earth, spices or red fruit.
Food and wine pairings with Sangiovese
Pairings that work perfectly with Sangiovese
Original food and wine pairings with Sangiovese
The Sangiovese of Winery Sesta di Sopra matches generally quite well with dishes of beef, lamb or veal such as recipes of beef enchilladas au gratin, mamyjaja lamb mouse tagine or bites of cheese.
Details and technical informations about Winery Sesta di Sopra's Sangiovese.
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 Sangiovese from Winery Sesta di Sopra are 2011, 2016, 2018, 0 and 2014.
Informations about the Winery Sesta di Sopra
The Winery Sesta di Sopra is one of of the world's greatest estates. It offers 5 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
