Winery Villa S. AnnaVin Santo di Montepulciano
Sweet wine
This wine generally goes well with
The Vin Santo di Montepulciano of the Winery Villa S. Anna is in the top 20 of wines of Vin Santo.
Wine flavors and olphactive analysis
On the nose the Vin Santo di Montepulciano of Winery Villa S. Anna in the region of Tuscany often reveals types of flavors of non oak, oak or black fruit and sometimes also flavors of dried fruit.
Details and technical informations about Winery Villa S. Anna's Vin Santo di Montepulciano.
Discover the grape variety: Arrufiac
Arrufiac or Arrufiat is an old white grape variety that has existed since the 17th century and is part of the AOC Pacherenc de Vic-Bilh and Côtes-Saint-Mont in the South-West. It gives a wine rich in alcohol with a very characteristic nose. 100 hectares of Arrufiac are currently planted in France.
Last vintages of this wine
The best vintages of Vin Santo di Montepulciano from Winery Villa S. Anna are 2008, 0
Informations about the Winery Villa S. Anna
The Winery Villa S. Anna is one of of the world's greatest estates. It offers 9 wines for sale in the of Vin Santo to come and discover on site or to buy online.
The wine region of Vin Santo
The wine region of Vin Santo is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine San Giusto a Rentennano or the Domaine Lusignani produce mainly wines sweet, white and pink. The most planted grape varieties in the region of Vin Santo are Sangiovese et Grillo, they are then used in wines in blends or as a single variety. On the nose of Vin Santo often reveals types of flavors of honey, earth or non oak and sometimes also flavors of microbio, oak or tree fruit.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
