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2 wine(s) from Tuscany which are good for white meat

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  • Red Wine

    Montescudaio Sangiovese DOC

    Sangiovese is the most used grape in Montescudaio, and in this red wine it makes up 85-100% of the wine. Up to 15% local red grapes may also be added.

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  • Red Wine

    Orcia Rosso DOC

    This red wine uses Sangiovese (60-100%), and it is permitted to add up to 40% local, non-aromatic grapes. Though the amount of green grapes must not surpass 10%.

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  • Rosé Wine

    Parrina Rosato DOC

    This Rosato (rosé) is made from the same grape combination as Parrina Rosso, so the grape Sangiovese (70-100%) and other local, non-aromatic red grapes.

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  • Red Wine

    Pietraviva Canaiolo Nero DOC

    Canaiolo Nero is a local, Tuscan grape, most often viewed as a small percentage in Chianti. However in the red wine, Pietraviva Canaiolo Nero, it can be the only grape (85-100%), but local red grapes can also be added (0-15%).

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  • Red Wine

    Pietraviva Ciliegiolo DOC

    The main grape in this red wine is derived from the word "cherry" in Italian, and its intense, ruby red color calls that fruit to mind.

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Did you know?

Italy extends over 10 latitudes – from continental climate to subtropical climate?