Denomination: Toscana Rosso
Production area: Hills and tablelands of Tuscany
Grape harvest: Manual, with accurate selection of the grapes
Kinf of grapes: Sangiovese and other kind of red Tuscan grapes
Wine-making procedure: Traditional, with maceration of the pressed grapes.
Alcohol % vol. 11-11,50%
Residual sucre %o max 3 – 6
Tot. Acidity %o max. 5,50 – 6,30
Sight: brillant trasparency, vivacious ruby red colour tending towards garnet with age
Smell:the perfume is vinous, clear characteristic and delicate.
It is tends to become softer with age.
Taste: the flavour is equally sapid and sourish and slightly tannic. It is not so well-bodied and structured as the Chianti but, on the whole, it is an enjoyable wine.
Food matches: Good for every kind of meal, especially with Tuscan starters, first courses with meat, tomato, mushroom-based sauces, stews and white meat roasts.
Temperature: Suggested serving temperature 20-22° C