Winery NinniSanbastiano Sangiovese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sanbastiano Sangiovese from the Winery Ninni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sanbastiano Sangiovese of Winery Ninni in the region of Umbria is a .
Food and wine pairings with Sanbastiano Sangiovese
Pairings that work perfectly with Sanbastiano Sangiovese
Original food and wine pairings with Sanbastiano Sangiovese
The Sanbastiano Sangiovese of Winery Ninni matches generally quite well with dishes of beef, pasta or veal such as recipes of braciola (southern italy), tagliatelle with shrimps or cocotte chicken roulades.
Details and technical informations about Winery Ninni's Sanbastiano 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 Sanbastiano Sangiovese from Winery Ninni are 2015, 0, 2014
Informations about the Winery Ninni
The Winery Ninni is one of of the world's greatest estates. It offers 9 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Tired
Wine that is too old, faded or has suffered from handling such as racking or bottling. In the first case it is too late, in the second case the wine must be put to rest for a few weeks in the cellar.
