Winery TorcianoBartolomeo
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bartolomeo from the Winery Torciano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bartolomeo of Winery Torciano in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Bartolomeo of Winery Torciano in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Bartolomeo
Pairings that work perfectly with Bartolomeo
Original food and wine pairings with Bartolomeo
The Bartolomeo of Winery Torciano matches generally quite well with dishes of beef, lamb or veal such as recipes of navarin of lamb, lamb tagine with quince or adapted vietnamese fondue.
Details and technical informations about Winery Torciano's Bartolomeo.
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 Bartolomeo from Winery Torciano are 2005, 2010, 2011, 2007 and 2015.
Informations about the Winery Torciano
The Winery Torciano is one of of the world's greatest estates. It offers 58 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.
