Winery Colli AltiPoggio a' Venti Rosso
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Poggio a' Venti Rosso
Pairings that work perfectly with Poggio a' Venti Rosso
Original food and wine pairings with Poggio a' Venti Rosso
The Poggio a' Venti Rosso of Winery Colli Alti matches generally quite well with dishes of beef, veal or pork such as recipes of beef colombo bourguignon style, sarthe pot or roast pork orloff.
Details and technical informations about Winery Colli Alti's Poggio a' Venti Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Poggio a' Venti Rosso from Winery Colli Alti are 0
Informations about the Winery Colli Alti
The Winery Colli Alti is one of of the world's greatest estates. It offers 14 wines for sale in the of Chianti to come and discover on site or to buy online.
The wine region of Chianti
The wine region of Chianti is located in the region of Toscane of Italy. We currently count 1721 estates and châteaux in the of Chianti, producing 2759 different wines in conventional, organic and biodynamic agriculture. The wines of Chianti go well with generally quite well with dishes .
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
