Winery Vecchia CantinaToscana Campaltino Rosso
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 Toscana Campaltino Rosso from the Winery Vecchia Cantina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscana Campaltino Rosso of Winery Vecchia Cantina in the region of Toscane is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Toscana Campaltino Rosso of Winery Vecchia Cantina in the region of Toscane often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, red fruit or black fruit.
Food and wine pairings with Toscana Campaltino Rosso
Pairings that work perfectly with Toscana Campaltino Rosso
Original food and wine pairings with Toscana Campaltino Rosso
The Toscana Campaltino Rosso of Winery Vecchia Cantina matches generally quite well with dishes of beef, lamb or veal such as recipes of quick and easy monkfish tail, moroccan tagine with lamb and cardoons or oriental stuffed vegetables.
Details and technical informations about Winery Vecchia Cantina's Toscana Campaltino 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 Toscana Campaltino Rosso from Winery Vecchia Cantina are 2018, 2019, 2016, 2009 and 2008.
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 Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
News related to this wine
An overview of Mâcon plus a geographical denomination appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of this vineyard where the 27 geographical denominations of the Mâcon appellation are produced. A unique journey to discover this region where the Romanesque churches punctuate the landscape and are the witnesses of the link between the vines and Christiannity. Cluny is the gatekeeper. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
At the heart of the terroirs of Mâcon-Vinzelles
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Vinzelles, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
Chablis takes pride in its subsoil by Ivy NG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this two-and-a-half-minute clip, Yvy NG describes the unique subsoil that Chablis is so proud of. ...
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
