Winery Azienda Santa Barbara - Stefano AntonucciSan Bartolo
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the San Bartolo from the Winery Azienda Santa Barbara - Stefano Antonucci
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the San Bartolo of Winery Azienda Santa Barbara - Stefano Antonucci in the region of Marche is a powerful.
Food and wine pairings with San Bartolo
Pairings that work perfectly with San Bartolo
Original food and wine pairings with San Bartolo
The San Bartolo of Winery Azienda Santa Barbara - Stefano Antonucci matches generally quite well with dishes of beef, pasta or veal such as recipes of sautéed pork with pineapple, tuscan linguine or paupiettes à la mérignicaise.
Details and technical informations about Winery Azienda Santa Barbara - Stefano Antonucci's San Bartolo.
Discover the grape variety: Ravat 51
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of San Bartolo from Winery Azienda Santa Barbara - Stefano Antonucci are 2011, 0
Informations about the Winery Azienda Santa Barbara - Stefano Antonucci
The Winery Azienda Santa Barbara - Stefano Antonucci is one of of the world's great estates. It offers 46 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Eye
In tasting, this is the first phase of the analysis of the wine, which consists of describing its visual aspect (colour, intensity, clarity, brilliance and possible defects).
