Winery Stefano FarinaLe Bocce San Leolino
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Le Bocce San Leolino from the Winery Stefano Farina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Bocce San Leolino of Winery Stefano Farina in the region of Tuscany is a .
Food and wine pairings with Le Bocce San Leolino
Pairings that work perfectly with Le Bocce San Leolino
Original food and wine pairings with Le Bocce San Leolino
The Le Bocce San Leolino of Winery Stefano Farina matches generally quite well with dishes of beef, lamb or veal such as recipes of lamb skewers, mamyjaja lamb mouse tagine or flights in the wind à la provençale.
Details and technical informations about Winery Stefano Farina's Le Bocce San Leolino.
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 Le Bocce San Leolino from Winery Stefano Farina are 2006, 0
Informations about the Winery Stefano Farina
The Winery Stefano Farina is one of of the world's great estates. It offers 49 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
