Winery Villa di NegroPicol 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 Picol Rosso from the Winery Villa di Negro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Picol Rosso of Winery Villa di Negro in the region of Tuscany is a .
Wine flavors and olphactive analysis
Food and wine pairings with Picol Rosso
Pairings that work perfectly with Picol Rosso
Original food and wine pairings with Picol Rosso
The Picol Rosso of Winery Villa di Negro matches generally quite well with dishes of beef, lamb or veal such as recipes of venison stew with red wine, leg of lamb in a casserole or cordon bleu with veal and cured ham.
Details and technical informations about Winery Villa di Negro's Picol 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 Picol Rosso from Winery Villa di Negro are 0
Informations about the Winery Villa di Negro
The Winery Villa di Negro 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: Venaison
Applied to the bouquet of a wine reminiscent of the smell of big game.
