Winery WinexpertLe 14 Super Tuscan
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Le 14 Super Tuscan from the Winery Winexpert
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le 14 Super Tuscan of Winery Winexpert in the region of Tuscany is a powerful.
Food and wine pairings with Le 14 Super Tuscan
Pairings that work perfectly with Le 14 Super Tuscan
Original food and wine pairings with Le 14 Super Tuscan
The Le 14 Super Tuscan of Winery Winexpert matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tenderloin wellington, lamb marinated in white wine or alsatian wine pie.
Details and technical informations about Winery Winexpert's Le 14 Super Tuscan.
Discover the grape variety: Raisaine
Most certainly Ardéchoise, formerly cultivated in the region of Privas, Aubenas, Joyeuse and Largentière. It is the result of a natural intra-specific crossing between the black ribier and the red grec. Today, Raisaine is totally absent from the vineyards and is therefore in danger of disappearing, although it is listed in the Official Catalogue of Wine Grapes, list A.
Last vintages of this wine
The best vintages of Le 14 Super Tuscan from Winery Winexpert are 0
Informations about the Winery Winexpert
The Winery Winexpert is one of of the world's greatest estates. It offers 43 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
