Winery Tenuta di NozzoleSpecial Edition
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Special Edition from the Winery Tenuta di Nozzole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Special Edition of Winery Tenuta di Nozzole in the region of Tuscany is a .
Food and wine pairings with Special Edition
Pairings that work perfectly with Special Edition
Original food and wine pairings with Special Edition
The Special Edition of Winery Tenuta di Nozzole matches generally quite well with dishes of beef, lamb or veal such as recipes of spaghetti squash bolognese style, lamb with masalé sauce and rice or veal shoulder with cream and tarragon.
Details and technical informations about Winery Tenuta di Nozzole's Special Edition.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Special Edition from Winery Tenuta di Nozzole are 2011, 0
Informations about the Winery Tenuta di Nozzole
The Winery Tenuta di Nozzole is one of of the world's great estates. It offers 15 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
