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 lasagna bolognese, tuna, pepper and tomato quiche or preparation of the green olives.
Details and technical informations about Winery Poggio Al Sole's Sangiovese Bianco.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
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
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
