Winery Ca' de' SantiGattinara
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Gattinara from the Winery Ca' de' Santi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gattinara of Winery Ca' de' Santi in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Gattinara of Winery Ca' de' Santi in the region of Piedmont often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Gattinara
Pairings that work perfectly with Gattinara
Original food and wine pairings with Gattinara
The Gattinara of Winery Ca' de' Santi matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef tagine with prunes and almonds, lamb tagine with prunes and dried fruits or duck with orange.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Gattinara from Winery Ca' de' Santi are 2011, 2010, 2009, 0 and 2000.
Informations about the Winery Ca' de' Santi
The Winery Ca' de' Santi is one of of the world's greatest estates. It offers 11 wines for sale in the of Gattinara to come and discover on site or to buy online.
The wine region of Gattinara
Upper Piedmont DOCG (right bank of Sesia at foot of Monte Rosa), mineral volcanic soils (porphyry, granite, iron), alpine windy climate with large thermal swings. Nebbiolo (locally Spanna) signature as red king (≥90%, up to 100% in 4-year Riserva): more mineral, fine and acidic than Barolo, with red cherry, faded rose, tar, undergrowth, iron and smoky hint, chiselled tannins and great ageing potential. Vespolina and Uva Rara in blend. Austere gem of northern Italy.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
