Winery CasalgalloVin Santo
wine
This wine generally goes well with
The Vin Santo of the Winery Casalgallo is in the top 0 of wines of Vin Santo.
Details and technical informations about Winery Casalgallo's Vin Santo.
Discover the grape variety: Arbois
Arbois is a white grape variety of French origin, in Touraine. Its name comes from orboué, a local patois word. It is recommended in the departments of Indre, Indre-et-Vallée de la Loire, Loir-et-Cher, Vallée de la Loiret, Deux-Sèvres and Vienne, and is listed as a grape variety in the Touraine, Touraine Sparkling, Cheverny and Valencay AOCs. Arbois is not widely cultivated in France, covering about 650 hectares, 600 of which are in the Loir-et-Cher region. It is a vigorous variety, but moderately productive (40 to 80 hectoliters per hectare). It is part of the grape varieties used for Vouvray, Crémant de la Loire Valley, Cheverny and Valençay wines. It gives a wine with little acidity, dry, fresh and supple. It is mainly used in blending. This grape variety from the Centre region should not be confused with the vineyard and wine of Arbois, in the Jura.
Informations about the Winery Casalgallo
The Winery Casalgallo is one of of the world's greatest estates. It offers 6 wines for sale in the of Vin Santo to come and discover on site or to buy online.
The wine region of Vin Santo
The wine region of Vin Santo is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine San Giusto a Rentennano or the Domaine Lusignani produce mainly wines sweet, white and pink. The most planted grape varieties in the region of Vin Santo are Sangiovese et Grillo, they are then used in wines in blends or as a single variety. On the nose of Vin Santo often reveals types of flavors of honey, earth or non oak and sometimes also flavors of microbio, oak or tree fruit.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
