Winery Fabbrica di San MartinoCosta Toscana Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
The Costa Toscana Bianco of the Winery Fabbrica di San Martino is in the top 5 of wines of Costa Toscana.
Taste structure of the Costa Toscana Bianco from the Winery Fabbrica di San Martino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Costa Toscana Bianco of Winery Fabbrica di San Martino in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Costa Toscana Bianco of Winery Fabbrica di San Martino in the region of Tuscany often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, citrus fruit.
Food and wine pairings with Costa Toscana Bianco
Pairings that work perfectly with Costa Toscana Bianco
Original food and wine pairings with Costa Toscana Bianco
The Costa Toscana Bianco of Winery Fabbrica di San Martino matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese chicken soup, vegan leek and tofu quiche or snowman in pudding.
Details and technical informations about Winery Fabbrica di San Martino's Costa Toscana Bianco.
Discover the grape variety: Vermentino
The vermentino grape variety was widespread in Italy, Sardinia and Corsica. Today, Vermentino is grown in the regions bordering the Mediterranean, mainly in Provence (Côtes de Provence, Bellet), Corsica (Corse Calvi), Languedoc (Côtes du Roussillon, Costières de Nîmes) and the Rhône Valley (Côtes du Luberon). Because it ripens late, Vermentino requires a warm climate for its development and can only be grown in regions with good sun exposure. Conversely, cold or temperate climates do not allow it to ripen properly. Vermentino is only susceptible to powdery mildew. When vinified on its own, Vermentino produces a single-variety dry white wine that is light and full-bodied with a pale yellow color. It can also be blended with other grape varieties such as Ugni Blanc, Cinsault and Grenache, in which case its low acidity makes it light and fresh. Vermentino belongs to the grape varieties of Ajaccio, Corsica and Corbières. The aromas released by this variety are multiple. One can detect notes of fresh apple, green almond, sweet spices, hawthorn, ripe pear and fresh pineapple.
Last vintages of this wine
The best vintages of Costa Toscana Bianco from Winery Fabbrica di San Martino are 2011, 2018, 2016, 2015 and 0.
Informations about the Winery Fabbrica di San Martino
The Winery Fabbrica di San Martino is one of of the world's greatest estates. It offers 8 wines for sale in the of Costa Toscana to come and discover on site or to buy online.
The wine region of Costa Toscana
The wine region of Costa Toscana is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Duemani or the Domaine Duemani produce mainly wines red, white and pink. The most planted grape varieties in the region of Costa Toscana are Sangiovese, Vermentino and Merlot, they are then used in wines in blends or as a single variety. On the nose of Costa Toscana often reveals types of flavors of red fruit, tree fruit or red currant and sometimes also flavors of tomatoes, cinnamon or cheese.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
