Winery Tenuta BarbadoroAmalindo
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Amalindo from the Winery Tenuta Barbadoro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amalindo of Winery Tenuta Barbadoro in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Amalindo
Pairings that work perfectly with Amalindo
Original food and wine pairings with Amalindo
The Amalindo of Winery Tenuta Barbadoro matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of fideuà (paella with pasta and fish), leek, goat cheese and bacon quiche or tuna rillettes with st moret.
Details and technical informations about Winery Tenuta Barbadoro's Amalindo.
Discover the grape variety: Sweet Sapphire
Intra-specific cross between Beitamouni and C22-121 obtained in 2004 by David Cain at the I.F.G. of Bakersfield in California (United States). Its cultivation started in 2007. It is already known in the United States, Brazil, Australia, South Africa ... almost unknown in France. It should be noted that this variety is very much in demand in China, where it represents an important market.
Last vintages of this wine
The best vintages of Amalindo from Winery Tenuta Barbadoro are 2015, 0
Informations about the Winery Tenuta Barbadoro
The Winery Tenuta Barbadoro is one of of the world's greatest estates. It offers 8 wines for sale in the of Tuscany to come and discover on site or to buy online.
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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
