Winery Bosco ai SaliciGalestro
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 Galestro from the Winery Bosco ai Salici
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Galestro of Winery Bosco ai Salici in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Galestro
Pairings that work perfectly with Galestro
Original food and wine pairings with Galestro
The Galestro of Winery Bosco ai Salici matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with arrabiata, nanie's diced ham quiche or preparation of the green olives.
Details and technical informations about Winery Bosco ai Salici's Galestro.
Discover the grape variety: Frontenac
A cross between Landot 4511 and Vitis Riparia 89 (very resistant to cold) obtained in 1978 at the University of Minnesota (United States) and propagated from 1996. It can also be found in Canada (Quebec, Ontario, etc.), in Lithuania, etc. In France, it is practically unknown. Note that the white and grey Frontenac are derived from mutations of the black, encountered and isolated in 2003 for the grey and in September 2005 for the white. - Synonymy: MN 1047 (for all the grape variety synonyms, click here!).
Last vintages of this wine
The best vintages of Galestro from Winery Bosco ai Salici are 2014, 0
Informations about the Winery Bosco ai Salici
The Winery Bosco ai Salici is one of of the world's greatest estates. It offers 5 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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
