Winery SagonaPrimi Passi
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 Primi Passi from the Winery Sagona
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primi Passi of Winery Sagona in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Primi Passi
Pairings that work perfectly with Primi Passi
Original food and wine pairings with Primi Passi
The Primi Passi of Winery Sagona matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta salmon - fresh cream, cream and tuna quiche or tuna rillettes.
Details and technical informations about Winery Sagona's Primi Passi.
Discover the grape variety: Muscat cendré
Muscat cendré blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Muscat cendré white can be found in several vineyards: South-West, Cognac, Bordeaux, Loire valley, Jura, Champagne, Provence & Corsica, Rhône valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Primi Passi from Winery Sagona are 2018, 0
Informations about the Winery Sagona
The Winery Sagona is one of of the world's greatest estates. It offers 3 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
