Winery Vecchia CantinaPulcianello 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 Pulcianello Rosso from the Winery Vecchia Cantina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pulcianello Rosso of Winery Vecchia Cantina in the region of Tuscany is a .
Food and wine pairings with Pulcianello Rosso
Pairings that work perfectly with Pulcianello Rosso
Original food and wine pairings with Pulcianello Rosso
The Pulcianello Rosso of Winery Vecchia Cantina matches generally quite well with dishes of beef, lamb or veal such as recipes of pork tongue with tomato sauce and pickles, tanjia (lamb shoulder confit) or veal curry.
Details and technical informations about Winery Vecchia Cantina's Pulcianello Rosso.
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 Pulcianello Rosso from Winery Vecchia Cantina are 2014, 0
Informations about the Winery Vecchia Cantina
The Winery Vecchia Cantina is one of of the world's great estates. It offers 48 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: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
