Weingut LoackerBrillando Sangiovese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Brillando Sangiovese from the Weingut Loacker
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brillando Sangiovese of Weingut Loacker in the region of Tuscany is a .
Food and wine pairings with Brillando Sangiovese
Pairings that work perfectly with Brillando Sangiovese
Original food and wine pairings with Brillando Sangiovese
The Brillando Sangiovese of Weingut Loacker matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with cider, marielle's lamb and eggplant parmentier or roast veal with cider.
Details and technical informations about Weingut Loacker's Brillando Sangiovese.
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 Brillando Sangiovese from Weingut Loacker are 2007, 0
Informations about the Weingut Loacker
The Weingut Loacker is one of of the world's greatest estates. It offers 18 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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
