Winery TerradonnàSpato
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 Spato from the Winery Terradonnà
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spato of Winery Terradonnà in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Spato
Pairings that work perfectly with Spato
Original food and wine pairings with Spato
The Spato of Winery Terradonnà matches generally quite well with dishes of beef, lamb or veal such as recipes of burger roll, marinated leg of lamb with herbs or veal paupiettes with white wine.
Details and technical informations about Winery Terradonnà's Spato.
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 Spato from Winery Terradonnà are 2015, 0
Informations about the Winery Terradonnà
The Winery Terradonnà 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
