Winery Fattoria di Montagliari - David Migliorini - Vin Santo di Toscana

Winery Fattoria di Montagliari - David MiglioriniVin Santo di Toscana

The Vin Santo di Toscana of Winery Fattoria di Montagliari - David Migliorini is a sweet wine from the region of Vino da Tavola.
This wine generally goes well with pork, beef or lamb.

Details and technical informations about Winery Fattoria di Montagliari - David Migliorini's Vin Santo di Toscana.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Divico

Interspecific cross between gamaret and bronner obtained in 1997 by Jean-Laurent Spring at the Agroscope Research Station in Pully (Switzerland). It should be noted that the divona is issued from the same cross.

Informations about the Winery Fattoria di Montagliari - David Migliorini

The winery offers 12 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Vino da Tavola

The Winery Fattoria di Montagliari - David Migliorini is one of of the world's greatest estates. It offers 9 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 150000 of of Italy wines
In the top 5000 of of Vino da Tavola wines
In the top 30000 of sweet wines
In the top 850000 wines of the world

The wine region of Vino da Tavola

Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.

The word of the wine: Deposit

Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)

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