Description of the wine: It is a classic Tuscan wine, fresh, to serve when young. It is very versatile and can be consumed at the table every day. Organoleptic characteristics: Rosso Toscana has red color, tending to garnet with aging, but can also have ruby-colored or violet shades. It has a simple scent, with evident liveliness, which tends to a greater complexity in the evolution of tertiary aromas with aging, a scent which is differentiated according to the percentage of the grape varieties used. In the mouth it is young, easy, suitable for couplings with a wide range of dishes. Serving suggestions: Main courses based on meat sauces, roasted or grilled red and white meats, medium-aged cheese. Production area: Provinces of Arezzo, Florence, Grosseto, Livorno, Lucca, Massa Carrara, Pisa, Pistoia, Prato and Siena. Grape varieties allowed to produce it: Sangiovese (minimum 80%). Black grape varieties authorized by the Region of Tuscany can contribute to the production (for a maximum of 10%).
