
Winery SpadieriMia Toscana
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.
Taste structure of the Mia Toscana from the Winery Spadieri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mia Toscana of Winery Spadieri in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Mia Toscana
Pairings that work perfectly with Mia Toscana
Original food and wine pairings with Mia Toscana
The Mia Toscana of Winery Spadieri matches generally quite well with dishes of beef, lamb or veal such as recipes of burger roll, traditional lamb couscous (from algeria) or vital tone / vitello tonnato (italy).
Details and technical informations about Winery Spadieri's Mia Toscana.
Discover the grape variety: Viktoria
Cross between a (vitis vinifera x vitis amurensis) and Seyve Villard 12 304. Viktoria is found mainly in Russia but also in Poland, Lithuania, etc. It should be noted that a Romanian variety of table grape bears the same name but it is unlikely to be confused with it because its berries are white. - Synonymy: victoria, wiktoria (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Mia Toscana from Winery Spadieri are 0, 2009
Informations about the Winery Spadieri
The Winery Spadieri is one of of the world's greatest estates. It offers 18 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: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.














