Winery Tenute di FraternitaUbaldo Toscano Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ubaldo Toscano Rosso from the Winery Tenute di Fraternita
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ubaldo Toscano Rosso of Winery Tenute di Fraternita in the region of Tuscany is a .
Food and wine pairings with Ubaldo Toscano Rosso
Pairings that work perfectly with Ubaldo Toscano Rosso
Original food and wine pairings with Ubaldo Toscano Rosso
The Ubaldo Toscano Rosso of Winery Tenute di Fraternita matches generally quite well with dishes of beef, lamb or veal such as recipes of fricandeaux german style, lamb epigram in spicy sauce or vitello alla genovese (roast veal with sponge cake).
Details and technical informations about Winery Tenute di Fraternita's Ubaldo Toscano Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Ubaldo Toscano Rosso from Winery Tenute di Fraternita are 0, 2015
Informations about the Winery Tenute di Fraternita
The Winery Tenute di Fraternita 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
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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
