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The wine has an intense ruby red color with characteristic and delicate perfumes. It has harmonious hints of vanilla and red fruit with warm and ample taste. The flavor is persistent with a great harmony and with a structure and complexity that make the long-lived wine.
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This wine has an intense ruby red color, the flavor is complex with aromas of ripe black cherries and berries blacks, spicy aroma of black pepper, chocolate and tobacco. The taste is deep and the aftertaste is persistent, the structure is complex. You can bombine this wine with lamb, Beef Wellington, game and aged cheeses, deer meat
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Venduto da Winezon
Il colore rosso rubino è affiancato da un profumo delicato ed elegante. Il sapore è perfettamente bilanciato.
Ottimo per accompagnare cene con piatti importanti.
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Il vino effettua la fermentazione malolattica in barriques di rovere francese e vi rimane per circa un anno; successivamente l'affinamento prosegue nei tini-botte per un periodo variabile dai 18 ai 24 mesi; riusciamo così ad ottenere armonia e morbidezza nel vino; con una stupenda fusione del boisè con gli aromi intensamente fruttati del Sangiovese.
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Alla vista il vino si presenta di colore intenso offre al naso note dominanti di salvia e cioccolato, affiancate da sensazioni speziate simili a tabacco e fico secco.
In bocca è pieno, denso e presenta un buon equilibrio tra tannini e frutta. In chiusura, sebbene sia la componente tannica che quella salata tendano a sfumare, la persistenza è buona.
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The wine has a ruby red color. The nose reveals red fruit notes, the taste is well structured and balanced. It is excellent with red meat and aged cheeses.
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This wine has a ruby red color, the bouquet is characteristic of the Cabernet and the taste is full and velvety. It is excellent with roasts and aged cheeses.
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Cabreo "Black" has a ruby red color. At the nose it presents a myriad of sensations ranging from soft fruit to cinnamon and completed by spices and black pepper. The flavor is full of extraordinary persistence taste with soft tannins.
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Sondraia è la chiara testimonianza di come il taglio bordolese s’incontri armonicamente con il terroir di Bolgheri costituendone espressione di grande originalità e dando vita a vini di forte identificazione: proprio ciò che a noi piace definire “stile bolgherese”.
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Aggressive nose, rich of primary parfumes, flowers and softly candied fruits.
In the mouth a great complexity with sensations of fruits and jam. The final sensations are of great balance, between the sweet note and the acidity, with a tasty component.
The result is a clean and untired mouth, with a persistent souvenir of fruits and Mediterranean bush. The richness and the concentration of this wine can originate a little sediment at the bottom of the bottle, that doesn’t compromise the organolectic quality.
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This wine has a bright ruby red color. The bouquet is complete and noble, the taste is aristocratic and velvety with hints of undergrowth, leather and raspberry. Serving temperature: 20 degrees. You can combine it well with roasted meats, game and aged cheeses.
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Solo vitigni autoctoni, senza Cabernet né Merlot, per mantenere la formula più tipica del più famoso dei vini italiani, senza rincorrere la moda che, usando anche vini del Sud, fa diventare scuro il bellissimo rosso rubino del Sangioveto.
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Colore rosso luminoso, vivo, con sfumature violacee profonde, profumo intenso con note di confettura e delicatamente speziato.
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Le caratteristiche del Cabreo “La Pietra” uniscono doti di finezza e di delicatezza, proprie dei vini bianchi, alla forza ed al nerbo di alcuni vini rossi.
Colore: giallo oro brillante.
Bouquet: ricco ed intenso.
Sapore: vellutato, armonico complesso con sentori di spezie, vaniglia, burro e composta di pesche.
Temperatura di degustazione: 18°C.
Si accompagna con carni bianche, pesci, crostacei e formaggi stagionati.
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The wine has a ruby red color with fruity and spicy taste thanks to small black fruits and pepper. The flavor is complex and well structured, the tannins are soft and enveloping, the aftertaste is persistent. You can combine this wine with beef, goose breast, roast beef and lamb.
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Sassoalloro di Biondi Santi nasce in Toscana dalle viti di Sangiovese della tenuta Greppo.
Il colore rosso rubino accompagna le note fruttate e setose di questo vino ottimo per carni alla brace e arrosti.
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E' la seconda etichetta verso l'alto di Rocca di Frassinello, una scalata verso l'altezza massima della prima. Un vino di grande stoffa, in cui il Sangioveto e i vitigni internazionali, Cabernet e Merlot, si fondono per realizzare un vino ideale italo-francese.
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Venduto da Winezon
Equilibrato ed elegante ha un finale lungo e dei tannini vellutati e morbidi con una nota di mandorla tostata e ciliegia che rimane a lungo dando una buona persistenza.
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The wine has a ruby red wine, with intense, rich and persuasive perfume with some berries and plums notes. There is a intense and pleasant balsamic and spicy note. On the palate the flavor is fruity and powerful, has strong personality and good persistence. This wine has a great longevity, it is aged in barrels for 12 months.
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Looking for a great wine made from Sangiovese Prugnolo Gentile expressing soft freshness, we have chosen the path of the old "Tuscan Government": we set aside the same harvest’s grapes that are shuffled and withered in the end of November. With a small percentage of Colorino, this reserve is strong and fresh with a soft and mature tannin.
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Made with Cabernet Sauvignon and a small percentage of Cabernet Franc grapes, this powerful and elegant wine is the most important "Cru" of the Estate, the maximum expression of its native exceptional "terroir".
Key descriptors: Full and seductive body, dark spice flavors, enveloping and long taste
Food pairing: Aged cold cuts, steaks, mildly spicy foods, middle aged cheeses
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Fermentazione spontanea con lieviti indigeni e macerazione in vasche di acciaio inox con follatori e controllo termico per almeno 2 settimane.
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This wine has a deep gold yellow color, the bouquet has aroma of raisins with hints of honey and dried fruit. The taste is full and persistent with a good balance between acidity and sweetness with traces of candy fruits and spices. You can combine it with desserts cookies and dry cakes.
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It’s the most important wine of the Estate, made with indigenous Nero d'Avola blended with Syrah and Cabernet Franc, all rigorously bush trained, to find a new personal style. The name "Doppiozeta" highlights the "core" of the Mazzei name.
Key descriptors: Muscular, explosive spices and fruit flavors, thick but elegant taste
Food pairing: Roasted meats, spicy stews, aged cheeses
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Color: Intense red
Aroma: Elegant and satisfying. Spices, leather and ripe red fruits are the expression of an important and wide bouquet.
Taste: Harmonious, soft and full
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Venduto da Winezon
Un carattere inaspettatamente unico nella frutta e negli austeri tannini presagi di un lungo invecchiamento da quasi Brunello. Sì, è stata una stagione fresca ma che ha contribuito a caratterizzare il Sangiovese in una delle sue espressioni più antiche.
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Venduto da Winezon
Al naso dominano intense note di frutti rossi maturi, seguite da note di spezie dolci e caffè. Al palato, il vino risulta armonioso e avvolgente con tannini setosi e finale dolce e speziato.
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This wine comes from the Sangiovese Prugnolo Gentile vineyards, it is vinified and aged in small and large wooden barrels for 18 months and then refined at least six months in glass. 2011 is the year of the transition to indigenous yeasts for all the production with great satisfaction for elegance and charm of the aromatic range.
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This wine has a ruby red color with violet reflections. The bouquet has a little red fruits, licorice and hints of wood finish. Full taste, velvety very drinkable with good aftertaste. It goes well with white and red meats, cheeses and seasoned poultry.
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The wine has a ruby red color with fruity and spicy taste thanks to small red fruits, cherry jam and pepper. The flavor is complex and well structured, the tannins are soft and enveloping, the aftertaste is persistent. You can combine this wine with beef, goose breast, duck, lamb and matured cheeses
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