Winery Tenuta del FontinoEuse Beia
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Euse Beia from the Winery Tenuta del Fontino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Euse Beia of Winery Tenuta del Fontino in the region of Tuscany is a .
Food and wine pairings with Euse Beia
Pairings that work perfectly with Euse Beia
Original food and wine pairings with Euse Beia
The Euse Beia of Winery Tenuta del Fontino matches generally quite well with dishes of beef, lamb or veal such as recipes of tanjia, harira algerian soup or sauté of pork with carrots and potatoes.
Details and technical informations about Winery Tenuta del Fontino's Euse Beia.
Discover the grape variety: Négret castrais
The négret castrais is called mauzac noir. It is in the region of Toulouse that we find this variety doomed to disappear. Its origins are to be found in the Gaillac region, where it reaches maturity during the second period. The plant likes clay-limestone soils. It can be recognized by its late buds. Its bunches have short peduncles bearing compact, truncated cone-shaped loads. They are often winged and loaded with medium-sized berries. The pulp is covered with a thick skin whose colour is more or less red depending on the sun exposure of the bunch. Worms, excoliosis and powdery mildew are the main enemies of this variety. When vinified, Castres Negret gives off a fairly good character from its mauzac stock. The wine gives off notes of vanilla, apple, pear and jasmine. The juice is not very colourful and light in the mouth.
Last vintages of this wine
The best vintages of Euse Beia from Winery Tenuta del Fontino are 0
Informations about the Winery Tenuta del Fontino
The Winery Tenuta del Fontino is one of of the world's greatest estates. It offers 9 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
