Winery VI.C.A.S. - Viticoltori Colline Arno e SieveVardingo 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 Vardingo Rosso from the Winery VI.C.A.S. - Viticoltori Colline Arno e Sieve
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vardingo Rosso of Winery VI.C.A.S. - Viticoltori Colline Arno e Sieve in the region of Tuscany is a .
Food and wine pairings with Vardingo Rosso
Pairings that work perfectly with Vardingo Rosso
Original food and wine pairings with Vardingo Rosso
The Vardingo Rosso of Winery VI.C.A.S. - Viticoltori Colline Arno e Sieve matches generally quite well with dishes of beef, lamb or veal such as recipes of beef stew express, slippers with lamb or vitello tonnato.
Details and technical informations about Winery VI.C.A.S. - Viticoltori Colline Arno e Sieve's Vardingo 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).
Informations about the Winery VI.C.A.S. - Viticoltori Colline Arno e Sieve
The Winery VI.C.A.S. - Viticoltori Colline Arno e Sieve is one of of the world's greatest estates. It offers 7 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: 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.
