Winery Vini Apuani - Roberto CastagniniSanta Lucia 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 Santa Lucia Rosso from the Winery Vini Apuani - Roberto Castagnini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Santa Lucia Rosso of Winery Vini Apuani - Roberto Castagnini in the region of Tuscany is a .
Food and wine pairings with Santa Lucia Rosso
Pairings that work perfectly with Santa Lucia Rosso
Original food and wine pairings with Santa Lucia Rosso
The Santa Lucia Rosso of Winery Vini Apuani - Roberto Castagnini matches generally quite well with dishes of beef, lamb or veal such as recipes of oxtail and carrot stew, moroccan lamb stew or bites of cheese.
Details and technical informations about Winery Vini Apuani - Roberto Castagnini's Santa Lucia 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 Vini Apuani - Roberto Castagnini
The Winery Vini Apuani - Roberto Castagnini is one of of the world's great estates. It offers 16 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.
