Winery Castello di UzzanoIl Grevone Toscana 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 powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Il Grevone Toscana Rosso from the Winery Castello di Uzzano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Grevone Toscana Rosso of Winery Castello di Uzzano in the region of Tuscany is a powerful.
Food and wine pairings with Il Grevone Toscana Rosso
Pairings that work perfectly with Il Grevone Toscana Rosso
Original food and wine pairings with Il Grevone Toscana Rosso
The Il Grevone Toscana Rosso of Winery Castello di Uzzano matches generally quite well with dishes of beef, lamb or veal such as recipes of celine's version of moussaka (5th meeting), risotto of penne with chorizo and merguez or caramelized lamb mice.
Details and technical informations about Winery Castello di Uzzano's Il Grevone Toscana Rosso.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Winery Castello di Uzzano
The Winery Castello di Uzzano is one of of the world's greatest estates. It offers 6 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
