
Winery Hogberga890 Sangiovese
This wine generally goes well with pork, poultry or beef.
The 890 Sangiovese of the Winery Hogberga is in the top 30 of wines of Sweden and in the top 30 of wines of Stockholm.
Food and wine pairings with 890 Sangiovese
Pairings that work perfectly with 890 Sangiovese
Original food and wine pairings with 890 Sangiovese
The 890 Sangiovese of Winery Hogberga matches generally quite well with dishes of beef, veal or pork such as recipes of fricandeaux german style, italian veal roulade or sauté of pork with chorizo.
Details and technical informations about Winery Hogberga's 890 Sangiovese.
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 890 Sangiovese from Winery Hogberga are 2012, 0
Informations about the Winery Hogberga
The Winery Hogberga is one of of the world's greatest estates. It offers 20 wines for sale in the of Stockholm to come and discover on site or to buy online.
The wine region of Stockholm
The wine region of Stockholm of Sweden. Wineries and vineyards like the Domaine Blossa or the Domaine MRG Wines produce mainly wines sweet, white and red. The most planted grape varieties in the region of Stockholm are Solaris, Chardonnay and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Stockholm often reveals types of flavors of ginger, mango or earth and sometimes also flavors of spices, citrus fruit or tropical fruit.
The word of the wine: Concentrate
Said of a wine that is rich in all its components (sugars in sweet wines, tannins in red wines, aromatic compounds) and that leaves an impression of density, intensity and depth.














