Winery Terre di MareIl Tosco Sangiovese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Il Tosco Sangiovese from the Winery Terre di Mare
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Tosco Sangiovese of Winery Terre di Mare in the region of Tuscany is a .
Food and wine pairings with Il Tosco Sangiovese
Pairings that work perfectly with Il Tosco Sangiovese
Original food and wine pairings with Il Tosco Sangiovese
The Il Tosco Sangiovese of Winery Terre di Mare matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with onions chinese style, ghormeh sabzi (iranian herbed lamb stew) or sauté of doe stroganoff.
Details and technical informations about Winery Terre di Mare's Il Tosco Sangiovese.
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 Il Tosco Sangiovese from Winery Terre di Mare are 0
Informations about the Winery Terre di Mare
The Winery Terre di Mare is one of of the world's greatest estates. It offers 15 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
