Winery AltesinoVin Santo Val d'Arbia
Sweet wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Vin Santo Val d'Arbia of Winery Altesino in the region of Tuscany often reveals types of flavors of earth.
Food and wine pairings with Vin Santo Val d'Arbia
Pairings that work perfectly with Vin Santo Val d'Arbia
Original food and wine pairings with Vin Santo Val d'Arbia
The Vin Santo Val d'Arbia of Winery Altesino matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bourguignon with cookéo, irish stew with beer or veal chop with rosemary.
Details and technical informations about Winery Altesino's Vin Santo Val d'Arbia.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Vin Santo Val d'Arbia from Winery Altesino are 2004, 0
Informations about the Winery Altesino
The Winery Altesino is one of of the world's great estates. It offers 17 wines for sale in the of Val d'Arbia to come and discover on site or to buy online.
The wine region of Val d'Arbia
The wine region of Val d'Arbia is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Il Borro or the Domaine Altesino produce mainly wines sweet and red. The most planted grape varieties in the region of Val d'Arbia are Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Val d'Arbia often reveals types of flavors of earth, non oak or microbio and sometimes also flavors of oak, spices or red fruit.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
