Winery Jacopo Biondi-SantiSáfiro
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Sáfiro from the Winery Jacopo Biondi-Santi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sáfiro of Winery Jacopo Biondi-Santi in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Sáfiro
Pairings that work perfectly with Sáfiro
Original food and wine pairings with Sáfiro
The Sáfiro of Winery Jacopo Biondi-Santi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of cannelloni with salmon and spinach, summer tuna quiche or chorizo rillettes.
Details and technical informations about Winery Jacopo Biondi-Santi's Sáfiro.
Discover the grape variety: Caino blanco
Natural intraspecific crossing probably between the albarino and the sousão - synonyms black amaral, caino bravo, ... -. It should not be confused with the fernao pires as they both have the same synonym alvarinhao. It can be found in the northwest of Spain and in Portugal, more precisely in the Vinhos Verdes region, ... in France it is totally unknown.
Last vintages of this wine
The best vintages of Sáfiro from Winery Jacopo Biondi-Santi are 2008, 0
Informations about the Winery Jacopo Biondi-Santi
The Winery Jacopo Biondi-Santi is one of of the world's great estates. It offers 15 wines for sale in the of Tuscany to come and discover on site or to buy online.
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: Primeur (wine)
A wine made to be drunk very young, bottled and marketed very soon after fermentation (about two months). Syn.: new.
