Winery Amici In BollaSussulto
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Sussulto
Pairings that work perfectly with Sussulto
Original food and wine pairings with Sussulto
The Sussulto of Winery Amici In Bolla matches generally quite well with dishes of beef, lamb or veal such as recipes of beef miroton, oriental lamb skewers or duck breast with orange sauce.
Details and technical informations about Winery Amici In Bolla's Sussulto.
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 Sussulto from Winery Amici In Bolla are 0
Informations about the Winery Amici In Bolla
The Winery Amici In Bolla is one of of the world's greatest estates. It offers 1 wines for sale in the of Chianti to come and discover on site or to buy online.
The wine region of Chianti
The wine region of Chianti is located in the region of Toscane of Italy. We currently count 1721 estates and châteaux in the of Chianti, producing 2759 different wines in conventional, organic and biodynamic agriculture. The wines of Chianti go well with generally quite well with dishes .
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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
