Winery SestiTerra di Siena Toscana Rosso
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Terra di Siena Toscana Rosso from the Winery Sesti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terra di Siena Toscana Rosso of Winery Sesti in the region of Tuscany is a powerful.
Food and wine pairings with Terra di Siena Toscana Rosso
Pairings that work perfectly with Terra di Siena Toscana Rosso
Original food and wine pairings with Terra di Siena Toscana Rosso
The Terra di Siena Toscana Rosso of Winery Sesti matches generally quite well with dishes of beef, lamb or veal such as recipes of baked marrow bones, harira algerian soup or stuffed cutlets.
Details and technical informations about Winery Sesti's Terra di Siena Toscana Rosso.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Terra di Siena Toscana Rosso from Winery Sesti are 0
Informations about the Winery Sesti
The Winery Sesti is one of of the world's greatest estates. It offers 9 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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
