Tranobili Rosso Toscana IGT - Villa Trasqua

With the Villa Trasqua Tranobili Rosso Toscana, a first-class organic red wine finds its way into the well-polished wine glass. There it displays a wonderfully dense, ruby-red color. At the rim, this Italian red also shows a transition to garnet red. In the glass, this red wine from Villa Trasqua reveals aromas of blueberry, currant, blackberry and sour cherry, complemented by coffee/mocha, leather and vanilla. The Villa Trasqua Tranobili Rosso Toscana presents itself to the wine lover as wonderfully dry. This red wine never appears coarse or lean, as one might expect from a wine in the high-quality segment. On the palate, this powerful red wine is characterized by an immensely fleshy and dense texture. Thanks to its pronounced acidity, the Tranobili Rosso Toscana appears wonderfully fresh and lively on the palate. The finish of this matured red wine from the wine-growing region of Tuscany, more precisely from Toscana IGT, finally impresses with remarkable length. The aftertaste is also accompanied by mineral facets from the sandstone- and clay-dominated soils.

Vinification of the Tranobili Rosso Toscana from Villa Trasqua

The basis for the powerful Tranobili Rosso Toscana from Tuscany is grapes from the Sangiovese variety. The grapes grow under optimal conditions in Tuscany. Here, the vines push their roots deep into soils of clay and sandstone. The grapes for this red wine from Italy are harvested particularly quickly and at the coolest possible time of day once optimal ripeness has been ensured, in order to preserve their aromas. After hand-picking, the grapes are immediately taken to the press house. There they are selected and gently crushed. Fermentation in large wooden vats at controlled temperatures follows. After fermentation, the wine matures for several months on the fine lees before it is finally drawn off.

Food recommendation for Villa Trasqua Tranobili Rosso Toscana

This Italian should ideally be enjoyed at a temperate 15 - 18°C. It is the perfect accompaniment to dishes such as boiled veal brisket with beans and tomatoes, ossobuco or vegetable couscous with beef meatballs.

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