Winery Tipici dell'AretinoMontepescari Toscana 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 Montepescari Toscana Rosso from the Winery Tipici dell'Aretino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montepescari Toscana Rosso of Winery Tipici dell'Aretino in the region of Tuscany is a .
Food and wine pairings with Montepescari Toscana Rosso
Pairings that work perfectly with Montepescari Toscana Rosso
Original food and wine pairings with Montepescari Toscana Rosso
The Montepescari Toscana Rosso of Winery Tipici dell'Aretino matches generally quite well with dishes of beef, lamb or veal such as recipes of traditional flemish carbonades, lamb biryani or alsatian wine pie.
Details and technical informations about Winery Tipici dell'Aretino's Montepescari Toscana Rosso.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Montepescari Toscana Rosso from Winery Tipici dell'Aretino are 0
Informations about the Winery Tipici dell'Aretino
The Winery Tipici dell'Aretino is one of of the world's great estates. It offers 49 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
