Winery ViglianoL' Erta Poggio della Bruna
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the L' Erta Poggio della Bruna from the Winery Vigliano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L' Erta Poggio della Bruna of Winery Vigliano in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the L' Erta Poggio della Bruna of Winery Vigliano in the region of Tuscany often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with L' Erta Poggio della Bruna
Pairings that work perfectly with L' Erta Poggio della Bruna
Original food and wine pairings with L' Erta Poggio della Bruna
The L' Erta Poggio della Bruna of Winery Vigliano matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a crust (onions & mustard), lamb shoulder confit with harissa or osso buco.
Details and technical informations about Winery Vigliano's L' Erta Poggio della Bruna.
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 L' Erta Poggio della Bruna from Winery Vigliano are 2016, 2015, 2012, 2010 and 0.
Informations about the Winery Vigliano
The Winery Vigliano 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
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
