Winery CalaisSangiovese Dolce
Sweet wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Sangiovese Dolce of Winery Calais in the region of Nouvelle-Galles du Sud often reveals types of flavors of red fruit.
Food and wine pairings with Sangiovese Dolce
Pairings that work perfectly with Sangiovese Dolce
Original food and wine pairings with Sangiovese Dolce
The Sangiovese Dolce of Winery Calais matches generally quite well with dishes of beef, veal or pork such as recipes of braised beef with carrots, chicken bonne femme or basque chicken with chorizo.
Details and technical informations about Winery Calais's Sangiovese Dolce.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Sangiovese Dolce from Winery Calais are 0, 2016
Informations about the Winery Calais
The Winery Calais is one of of the world's greatest estates. It offers 35 wines for sale in the of Hunter Valley to come and discover on site or to buy online.
The wine region of Hunter Valley
Cradle of Australian viticulture (1825), 160 km north of Sydney. World signature: dry low-alcohol Sémillon (10-11°) with fresh citrus notes in youth, evolving after 10-15 years to candied lemon, toast, honey and beeswax, spectacular ageing. Medium-bodied "Hunter style" Shiraz, supple and earthy (leather, plum, sweet spices), capable of decades. Also Chardonnay and Verdelho.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
