Winery Borgo dei LunardiVinsanto Del Chianti
Sweet wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Vinsanto Del Chianti
Pairings that work perfectly with Vinsanto Del Chianti
Original food and wine pairings with Vinsanto Del Chianti
The Vinsanto Del Chianti of Winery Borgo dei Lunardi matches generally quite well with dishes of beef, lamb or pork such as recipes of quick and easy monkfish tail, pastasotto pepper merguez (risotto style pasta) or baked bread (tomato, mushroom, ham, cheese).
Details and technical informations about Winery Borgo dei Lunardi's Vinsanto Del Chianti.
Discover the grape variety: Parellada
The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
Informations about the Winery Borgo dei Lunardi
The Winery Borgo dei Lunardi is one of of the world's greatest estates. It offers 6 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: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
