Winery Terre GaieInsieme Sangiovese
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Insieme Sangiovese from the Winery Terre Gaie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Insieme Sangiovese of Winery Terre Gaie in the region of Vénétie is a powerful.
Food and wine pairings with Insieme Sangiovese
Pairings that work perfectly with Insieme Sangiovese
Original food and wine pairings with Insieme Sangiovese
The Insieme Sangiovese of Winery Terre Gaie matches generally quite well with dishes of beef, pasta or lamb such as recipes of oxtail with seed sauce, pasta "carbonara" à la française or roast lamb with thyme.
Details and technical informations about Winery Terre Gaie's Insieme 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).
Informations about the Winery Terre Gaie
The Winery Terre Gaie is one of of the world's great estates. It offers 39 wines for sale in the of Vénétie to come and discover on site or to buy online.
The wine region of Vénétie
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
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The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.