
Winery Monaci CamaldolesiBorbotto Passito
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Borbotto Passito
Pairings that work perfectly with Borbotto Passito
Original food and wine pairings with Borbotto Passito
The Borbotto Passito of Winery Monaci Camaldolesi matches generally quite well with dishes of beef, veal or pork such as recipes of oxtail confit in red wine, vitello tonnato or gratin of fresh chard (green and ribs).
Details and technical informations about Winery Monaci Camaldolesi's Borbotto Passito.
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 Borbotto Passito from Winery Monaci Camaldolesi are 0
Informations about the Winery Monaci Camaldolesi
The Winery Monaci Camaldolesi is one of of the world's greatest estates. It offers 7 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).














