Winery Wandanna - Clarente Rosé

Winery WandannaClarente Rosé

The Clarente Rosé of Winery Wandanna is a wine from the region of Tuscany.
This wine generally goes well with
The Clarente Rosé of the Winery Wandanna is in the top 0 of wines of Tuscany.

Details and technical informations about Winery Wandanna's Clarente Rosé.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Cinsault

Light, fresh reds with a clear robe, supple tannins and a tender mouth, featuring aromas of wild strawberry, raspberry, rose, peony and soft spices. The absolute pillar of Provençal rosés (Côtes de Provence AOC, Bandol rosé) to which it brings finesse and freshness, also a component of GSM blends in Côtes-du-Rhône and Languedoc. Also a single variety in South Africa where it is a parent of Pinotage. Historic southern French grape.

Informations about the Winery Wandanna

The winery offers 24 different wines.
Its wines get an average rating of 3.3.
It is in the top 20 of the best estates in the region
It is located in Toscane
Find the Winery Wandanna on Facebook

The Winery Wandanna is one of of the world's great estates. It offers 22 wines for sale in the of Tuscany to come and discover on site or to buy online.

Top wine Tuscany
In the top 200000 of of Italy wines
In the top 30000 of of Tuscany wines
In the top 150000 of wines
In the top 1500000 wines of the world

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: 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.

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