Winery CimaSan Lorenzo Candia
Sparkling wine
This wine generally goes well with
Details and technical informations about Winery Cima's San Lorenzo Candia.
Discover the grape variety: Grauer Burgunder
Structured and aromatic dry, off-dry and sweet whites with a golden to amber robe depending on vinification, an ample palate with preserved acidity, showing signature aromas of yellow fruits (pear, quince), honey, gentle spices, smoke and mineral notes. Fine Germanic richness. Signs dry Grauburgunder and sweet Ruländer wines in German-speaking regions. German synonym for Pinot Gris, a French-origin grey grape grown in Germany, Austria, northern Italy and Switzerland.
Last vintages of this wine
The best vintages of San Lorenzo Candia from Winery Cima are 0, 2015
Informations about the Winery Cima
The Winery Cima is one of of the world's great estates. It offers 14 wines for sale in the of Candia dei Colli Apuani to come and discover on site or to buy online.
The wine region of Candia dei Colli Apuani
Tuscan DOC (1981) on the foothills of the Apuan Alps bordering Liguria (Massa-Carrara), Mediterranean microclimate tempered by marble mountains and the sea. Vermentino is the signature white (>90% of plantings, ≥70% of Bianco): dry and taut with vivid notes of citrus, grapefruit, Mediterranean herbs, almond and a saline mineral touch, slightly bitter finish, cutting acidity. Albarola as complement. Fruity reds on Sangiovese, Massaretta and Ciliegiolo.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
