Winery Terra AnticaPrivate Reserve Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
The Private Reserve Rosso of the Winery Terra Antica is in the top 80 of wines of Tuscany.
Taste structure of the Private Reserve Rosso from the Winery Terra Antica
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Private Reserve Rosso of Winery Terra Antica in the region of Tuscany is a .
Food and wine pairings with Private Reserve Rosso
Pairings that work perfectly with Private Reserve Rosso
Original food and wine pairings with Private Reserve Rosso
The Private Reserve Rosso of Winery Terra Antica matches generally quite well with dishes of beef, lamb or veal such as recipes of beef stew, sausage and vegetable risotto with cookéo or braised veal heart with carrots.
Details and technical informations about Winery Terra Antica's Private Reserve Rosso.
Discover the grape variety: Corvina
Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.
Informations about the Winery Terra Antica
The Winery Terra Antica is one of of the world's greatest estates. It offers 6 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
