Winery ValdonicaBaciòlo Riserva
Red wine
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 Baciòlo Riserva from the Winery Valdonica
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baciòlo Riserva of Winery Valdonica in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Baciòlo Riserva
Pairings that work perfectly with Baciòlo Riserva
Original food and wine pairings with Baciòlo Riserva
The Baciòlo Riserva of Winery Valdonica matches generally quite well with dishes of beef, lamb or veal such as recipes of lamb skewers, doner kebab or veal chop normandy style.
Details and technical informations about Winery Valdonica's Baciòlo Riserva.
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 Baciòlo Riserva from Winery Valdonica are 2009, 0, 2012
Informations about the Winery Valdonica
The Winery Valdonica is one of of the world's greatest estates. It offers 12 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
