Winery Terre dei GigliCortegiano Rosso
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 Toscane 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 roast beef casserole, pasta with chicken, peppers and mushrooms or dafina.
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 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 Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
News related to this wine
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The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.