Winery ZazaRosso Di Toscana
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Rosso Di Toscana from the Winery Zaza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Di Toscana of Winery Zaza in the region of Veneto is a powerful.
Food and wine pairings with Rosso Di Toscana
Pairings that work perfectly with Rosso Di Toscana
Original food and wine pairings with Rosso Di Toscana
The Rosso Di Toscana of Winery Zaza matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef luc lake, tagliatelle with spinach cream or couscous merguez.
Details and technical informations about Winery Zaza's Rosso Di Toscana.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Rosso Di Toscana from Winery Zaza are 2016, 0
Informations about the Winery Zaza
The Winery Zaza is one of of the world's greatest estates. It offers 1 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
