Winery FrescobaldiSanto Spirito 11
Sweet wine
This wine generally goes well with pork, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Santo Spirito 11 of Winery Frescobaldi in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Santo Spirito 11
Pairings that work perfectly with Santo Spirito 11
Original food and wine pairings with Santo Spirito 11
The Santo Spirito 11 of Winery Frescobaldi matches generally quite well with dishes of beef, lamb or pork such as recipes of harira de mamie (moroccan soup), lamb tagine with preserved lemons and onion compote with... or quick brioche sausage.
Details and technical informations about Winery Frescobaldi's Santo Spirito 11.
Discover the grape variety: Franc de Haute-Saône
Light, fresh reds to drink young, with a lightly coloured clear ruby robe, soft tannins and an airy palate with preserved acidity, showing understated aromas of red fruits. Discreet Jura profile. Now almost extinct, preserved in varietal conservatories for its heritage value, it bears witness to the ampelographic diversity of pre-phylloxera Jura viticulture. French autochthonous black grape from the Haute-Saône vineyard in Franche-Comté.
Last vintages of this wine
The best vintages of Santo Spirito 11 from Winery Frescobaldi are 2014, 2011, 2008, 0
Informations about the Winery Frescobaldi
The Winery Frescobaldi is one of of the world's great estates. It offers 57 wines for sale in the of Tuscany to come and discover on site or to buy online.
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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
