Winery TerenzuolaPermano Rosso
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Permano Rosso from the Winery Terenzuola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Permano Rosso of Winery Terenzuola in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Permano Rosso
Pairings that work perfectly with Permano Rosso
Original food and wine pairings with Permano Rosso
The Permano Rosso of Winery Terenzuola matches generally quite well with dishes of beef, lamb or veal such as recipes of fillet of beef with morels, pumpkin parmentier hash or osso buco with mushrooms.
Details and technical informations about Winery Terenzuola's Permano Rosso.
Discover the grape variety: Nebbiolo
A very old grape variety grown in the Italian Piedmont. It has a great resemblance with the Freisa, which also comes from the same Italian region. Among the various massal selections made in Italy, we find lampia, michet and rosé. It can be found in Italy, Austria, Bulgaria, Cyprus, Greece, Mexico, the United States (California), Australia, etc. In France, it is practically unknown, perhaps because it is a delicate and demanding grape variety with, among other things, a fairly long phenological cycle.
Last vintages of this wine
The best vintages of Permano Rosso from Winery Terenzuola are 2013, 0, 2015
Informations about the Winery Terenzuola
The Winery Terenzuola is one of of the world's greatest estates. It offers 13 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: Lactic (acid)
Acid obtained by malolactic fermentation.
