Winery TattiRosso Toscano
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso Toscano from the Winery Tatti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Toscano of Winery Tatti in the region of Tuscany is a powerful.
Food and wine pairings with Rosso Toscano
Pairings that work perfectly with Rosso Toscano
Original food and wine pairings with Rosso Toscano
The Rosso Toscano of Winery Tatti matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with cider, lamb mouse confit in wine or sauté of veal with olives (corsica).
Details and technical informations about Winery Tatti's Rosso Toscano.
Discover the grape variety: Dunkelfelder
Intraspecific crossing between the madeleine angevine and the dyer of Cher obtained in 1928 by Gustav Adolf (1847/1912) of the Research Institute in Geinsenheim (Germany). We can meet it certainly in Germany but also in Belgium, in Switzerland, in England, in the United States, in Canada... almost unknown in France. It should not be confused with the dornfelder, also of German origin.
Last vintages of this wine
The best vintages of Rosso Toscano from Winery Tatti are 0
Informations about the Winery Tatti
The Winery Tatti is one of of the world's greatest estates. It offers 2 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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
