Winery TalentiToscana Trefolo
Red wine
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.
The Toscana Trefolo of the Winery Talenti is in the top 80 of wines of Tuscany.
Taste structure of the Toscana Trefolo from the Winery Talenti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Trefolo of Winery Talenti in the region of Tuscany is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Toscana Trefolo of Winery Talenti in the region of Tuscany often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with Toscana Trefolo
Pairings that work perfectly with Toscana Trefolo
Original food and wine pairings with Toscana Trefolo
The Toscana Trefolo of Winery Talenti matches generally quite well with dishes of beef, lamb or veal such as recipes of fondue with broth, lamb tagine with peppers and artichoke bottoms or sauté of veal with carrots.
Details and technical informations about Winery Talenti's Toscana Trefolo.
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 Toscana Trefolo from Winery Talenti are 2014, 2011, 2015, 2008 and 0.
Informations about the Winery Talenti
The Winery Talenti is one of of the world's greatest estates. It offers 11 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.
