Winery Stefano di BlasiFederico Cerelli Toscana
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Federico Cerelli Toscana from the Winery Stefano di Blasi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Federico Cerelli Toscana of Winery Stefano di Blasi in the region of Tuscany is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Federico Cerelli Toscana of Winery Stefano di Blasi in the region of Tuscany often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Federico Cerelli Toscana
Pairings that work perfectly with Federico Cerelli Toscana
Original food and wine pairings with Federico Cerelli Toscana
The Federico Cerelli Toscana of Winery Stefano di Blasi matches generally quite well with dishes of beef, lamb or veal such as recipes of boles de picolat (catalan meatballs), 7 o'clock leg of lamb or guinea fowl with olives.
Details and technical informations about Winery Stefano di Blasi's Federico Cerelli Toscana.
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 Federico Cerelli Toscana from Winery Stefano di Blasi are 2013, 0, 2012
Informations about the Winery Stefano di Blasi
The Winery Stefano di Blasi is one of of the world's great 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
