Winery OrmanniCanaiolo Toscana
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Canaiolo Toscana from the Winery Ormanni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Canaiolo Toscana of Winery Ormanni in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Canaiolo Toscana
Pairings that work perfectly with Canaiolo Toscana
Original food and wine pairings with Canaiolo Toscana
The Canaiolo Toscana of Winery Ormanni matches generally quite well with dishes of beef, lamb or veal such as recipes of marinated shrimp skewers with garlic, lamb colombo or veal rouelle normande.
Details and technical informations about Winery Ormanni's Canaiolo Toscana.
Discover the grape variety: Guillemot
Most certainly from Béarn. It should not be confused with the blancard - or palougue - because they both have the same synonym coer de baco. The Guillemot is practically no longer present in the vineyard and is therefore on the verge of extinction. According to published genetic analyses, it is the result of a natural cross between the Manseng Noir and the Verjuice. For more information on other relatives, click here !
Last vintages of this wine
The best vintages of Canaiolo Toscana from Winery Ormanni are 2016, 2019, 2018, 2015 and 0.
Informations about the Winery Ormanni
The Winery Ormanni 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
