Winery The Pig CutToscana Rosso
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Toscana Rosso from the Winery The Pig Cut
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Rosso of Winery The Pig Cut in the region of Toscane is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Toscana Rosso of Winery The Pig Cut in the region of Toscane often reveals types of flavors of oak, red fruit.
Food and wine pairings with Toscana Rosso
Pairings that work perfectly with Toscana Rosso
Original food and wine pairings with Toscana Rosso
The Toscana Rosso of Winery The Pig Cut matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bourguignon with tomato, lamb collar with mustard or gizzards in sauce.
Details and technical informations about Winery The Pig Cut's Toscana Rosso.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Toscana Rosso from Winery The Pig Cut are 2016
Informations about the Winery The Pig Cut
The Winery The Pig Cut is one of of the world's greatest estates. It offers 2 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
Chablis: #locationmatters by Yang LU
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this first 90-second clip, Yang LU explains how location is the key to understanding “Why Chablis is special”. #Chablis #PureChablis ...
At the heart of the terroirs of Mâcon-Verzé
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Verzé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
At the heart of the terroirs of Mâcon-Solutré-Pouilly
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Solutré-Pouilly, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bour ...
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
