Winery Casa Alle VaccheVin Santo del Chianti
Sweet wine
This wine generally goes well with pork, beef or lamb.
The Vin Santo del Chianti of the Winery Casa Alle Vacche is in the top 90 of wines of Tuscany.
Wine flavors and olphactive analysis
On the nose the Vin Santo del Chianti of Winery Casa Alle Vacche in the region of Tuscany often reveals types of flavors of apples, non oak or earth and sometimes also flavors of oak, tree fruit.
Food and wine pairings with Vin Santo del Chianti
Pairings that work perfectly with Vin Santo del Chianti
Original food and wine pairings with Vin Santo del Chianti
The Vin Santo del Chianti of Winery Casa Alle Vacche matches generally quite well with dishes of beef, lamb or pork such as recipes of beef colombo bourguignon style, couscous of meat and fish or pasta carbonara almost like the real thing.
Details and technical informations about Winery Casa Alle Vacche's Vin Santo del Chianti.
Discover the grape variety: Gamaret
Gamaret noir is a grape variety that originated in Switzerland. 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 vine is characterized by medium-sized bunches, and grapes of medium size. Gamaret noir can be found in many vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Champagne, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
Informations about the Winery Casa Alle Vacche
The Winery Casa Alle Vacche is one of of the world's greatest estates. It offers 20 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
