Winery FantiSassomagno Sant'Antimo
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sassomagno Sant'Antimo from the Winery Fanti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sassomagno Sant'Antimo of Winery Fanti in the region of Tuscany is a powerful.
Wine flavors and olphactive analysis
On the nose the Sassomagno Sant'Antimo of Winery Fanti in the region of Tuscany often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of red fruit, tobacco or leather.
Food and wine pairings with Sassomagno Sant'Antimo
Pairings that work perfectly with Sassomagno Sant'Antimo
Original food and wine pairings with Sassomagno Sant'Antimo
The Sassomagno Sant'Antimo of Winery Fanti matches generally quite well with dishes of beef, lamb or veal such as recipes of fricandeaux german style, leg of lamb in a casserole or home-made coq au vin.
Details and technical informations about Winery Fanti's Sassomagno Sant'Antimo.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Sassomagno Sant'Antimo from Winery Fanti are 2009, 2018, 2017, 2015 and 2016.
Informations about the Winery Fanti
The Winery Fanti is one of of the world's greatest estates. It offers 20 wines for sale in the of Sant'Antimo to come and discover on site or to buy online.
The wine region of Sant'Antimo
Tuscan DOC of Montalcino (1996), same area as the Brunello and Rosso DOCG around the Cistercian abbey, created to accommodate international varieties outside Sangiovese, dry climate on clay-limestone. Signature Cabernet Sauvignon: structured and sun-drenched with blackcurrant, blackberry, cedar, tobacco and a balsamic note, firm tannins. Supple Merlot and elegant Pinot Nero as complement. Full Chardonnay, vivid Sauvignon Blanc and Pinot Grigio among whites.
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
