Winery Terra di Seta - Terra Rosso

Winery Terra di SetaTerra Rosso

The Terra Rosso of Winery Terra di Seta is a wine from the region of Tuscany.
This wine generally goes well with
The Terra Rosso of the Winery Terra di Seta is in the top 0 of wines of Tuscany.

Details and technical informations about Winery Terra di Seta's Terra Rosso.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14°
Allergens
Contains sulfites

Discover the grape variety: Jaen

Supple, fruity reds with a clear to intense ruby robe, smooth tannins and a charming palate, with signature aromas of red fruits (cherry, raspberry, strawberry), soft spices, flowers and herbal notes. Airy profile for early drinking or short ageing. Essential component of Dão DOC reds, blended with Touriga Nacional and Tinta Roriz. Genetically identical to Spanish Mencía, indigenous Portuguese black variety from Dão.

Informations about the Winery Terra di Seta

The winery offers 12 different wines.
Its wines get an average rating of 3.9.
It is in the top 15 of the best estates in the region
It is located in Toscane
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The Winery Terra di Seta is one of of the world's great estates. It offers 6 wines for sale in the of Tuscany to come and discover on site or to buy online.

Top wine Tuscany
In the top 200000 of of Italy wines
In the top 7000 of of Tuscany wines
In the top 600000 of wines
In the top 1500000 wines of the world

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: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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