Winery TalosaPietrose
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Pietrose of the Winery Talosa is in the top 10 of wines of Tuscany.
Taste structure of the Pietrose from the Winery Talosa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pietrose of Winery Talosa in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Pietrose of Winery Talosa in the region of Tuscany often reveals types of flavors of non oak, earth or oak.
Food and wine pairings with Pietrose
Pairings that work perfectly with Pietrose
Original food and wine pairings with Pietrose
The Pietrose of Winery Talosa matches generally quite well with dishes of beef, lamb or veal such as recipes of romazava (madagascar), lamb marinated in white wine or veal curry.
Details and technical informations about Winery Talosa's Pietrose.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Pietrose from Winery Talosa are 2012, 0, 2015, 2013
Informations about the Winery Talosa
The Winery Talosa is one of of the world's greatest estates. It offers 12 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
