Winery Poggio Al SoleSangiovese Bianco
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 Sangiovese Bianco from the Winery Poggio Al Sole
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese Bianco of Winery Poggio Al Sole in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Sangiovese Bianco
Pairings that work perfectly with Sangiovese Bianco
Original food and wine pairings with Sangiovese Bianco
The Sangiovese Bianco of Winery Poggio Al Sole matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with "favouilles" (curries), quiche lorraine or fried onions.
Details and technical informations about Winery Poggio Al Sole's Sangiovese Bianco.
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).
Informations about the Winery Poggio Al Sole
The Winery Poggio Al Sole is one of of the world's great estates. It offers 13 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: Sulphites
Chemical compounds derived from sulphur (better known in the wine world as SO2) and used by winemakers for their antiseptic, antioxidant and antioxidant properties.
