Winery Monte SolaioSaasin'Oro
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Saasin'Oro from the Winery Monte Solaio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saasin'Oro of Winery Monte Solaio in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Saasin'Oro
Pairings that work perfectly with Saasin'Oro
Original food and wine pairings with Saasin'Oro
The Saasin'Oro of Winery Monte Solaio matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a crust (onions & mustard), thomas's shoulder of lamb or stuffed quails.
Details and technical informations about Winery Monte Solaio's Saasin'Oro.
Discover the grape variety: Albarino
It is a Spanish variety, in Galicia to be precise, with its cradle in the Rias Baixas area, around Pontevedra and up to Orense. It would be a close relative of the Loureiro. Widely cultivated in Portugal, ... in France, it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Saasin'Oro from Winery Monte Solaio are 2015, 0, 2016
Informations about the Winery Monte Solaio
The Winery Monte Solaio is one of of the world's greatest estates. It offers 9 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
