Winery Torre Alle TolfeIl Castro de Tolfis Rosso di Toscana
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Il Castro de Tolfis Rosso di Toscana from the Winery Torre Alle Tolfe
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Castro de Tolfis Rosso di Toscana of Winery Torre Alle Tolfe in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Il Castro de Tolfis Rosso di Toscana
Pairings that work perfectly with Il Castro de Tolfis Rosso di Toscana
Original food and wine pairings with Il Castro de Tolfis Rosso di Toscana
The Il Castro de Tolfis Rosso di Toscana of Winery Torre Alle Tolfe matches generally quite well with dishes of beef, lamb or veal such as recipes of boeuf en daube, lamb tagine with broad beans or bocconcini (veal rolls with ham and comté).
Details and technical informations about Winery Torre Alle Tolfe's Il Castro de Tolfis Rosso di Toscana.
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 Torre Alle Tolfe
The Winery Torre Alle Tolfe is one of of the world's greatest estates. It offers 7 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
