Tocai Rosso

Color: subtle ruby red

Production zone: Veneto

Minimum alcohol content: 11%

Varieties used: Tocai Rosso (85-100%), Garganega (0-15%)

Tocai rosso has nothing to do with the Tocai produced in Friuli. On the contrary, some experts maintain it is more closely related to the Sardinian Cannonau.

It's color is lively but not very intense ruby red, Tocai dei Colli Berici is characterized by a vinous and intense nose. The palate is properly tannic, sapid and slightly bitterish. If the wine making takes place in the municipal area of Barbarano Vicentino the label can bear an additional appellation of geographical origin. No prizes for guessing that the small town belongs to the "Città del Vino" association, together with Lonigo, another town in the heart of the Colli Berici.

The particular characteristics of Tocai Rosso make it fundamental this wine be served with substantial, nourishing dishes such as Fusilli with swordfish and smoked scamorza cheese, not to mention its affinity with baccalà alla vicentina, Vicenza style salt cod, a classic recipe from the Veneto region.

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