Winery Terre dei GigliCortegiano 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 Cortegiano Rosso from the Winery Terre dei Gigli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cortegiano Rosso of Winery Terre dei Gigli in the region of Tuscany is a .
Food and wine pairings with Cortegiano Rosso
Pairings that work perfectly with Cortegiano Rosso
Original food and wine pairings with Cortegiano Rosso
The Cortegiano Rosso of Winery Terre dei Gigli matches generally quite well with dishes of beef, pasta or veal such as recipes of beef and spice stuffed peppers, italian pasta salad or sauté of veal with chorizo.
Details and technical informations about Winery Terre dei Gigli's Cortegiano 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 Cortegiano Rosso from Winery Terre dei Gigli are 0, 2018
Informations about the Winery Terre dei Gigli
The Winery Terre dei Gigli is one of of the world's greatest estates. It offers 8 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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
