Winery SpagnoliLiguria Di Levante Rosso
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Liguria Di Levante Rosso from the Winery Spagnoli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Liguria Di Levante Rosso of Winery Spagnoli in the region of Tuscany is a .
Food and wine pairings with Liguria Di Levante Rosso
Pairings that work perfectly with Liguria Di Levante Rosso
Original food and wine pairings with Liguria Di Levante Rosso
The Liguria Di Levante Rosso of Winery Spagnoli matches generally quite well with dishes of beef, lamb or veal such as recipes of tournedos rossini, caramelized lamb mice or locro criollo (argentina).
Details and technical informations about Winery Spagnoli's Liguria Di Levante Rosso.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Informations about the Winery Spagnoli
The Winery Spagnoli is one of of the world's greatest estates. It offers 4 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Gout (wine of)
In red wine making, the wine comes directly from the vat after devatting (see press).
