Winery Villa PilloBorgoforte Toscana
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Borgoforte Toscana from the Winery Villa Pillo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Borgoforte Toscana of Winery Villa Pillo in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Borgoforte Toscana of Winery Villa Pillo in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Borgoforte Toscana
Pairings that work perfectly with Borgoforte Toscana
Original food and wine pairings with Borgoforte Toscana
The Borgoforte Toscana of Winery Villa Pillo matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bourguignon in the oven of nanou, royal couscous (lamb, chicken, merguez) or beef bourguignon with cookéo.
Details and technical informations about Winery Villa Pillo's Borgoforte Toscana.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Borgoforte Toscana from Winery Villa Pillo are 2018, 2017, 2016, 2015 and 2014.
Informations about the Winery Villa Pillo
The Winery Villa Pillo is one of of the world's greatest estates. It offers 17 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
