Winery San MicheleMillecento Fino Tinto Seco
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Millecento Fino Tinto Seco
Pairings that work perfectly with Millecento Fino Tinto Seco
Original food and wine pairings with Millecento Fino Tinto Seco
The Millecento Fino Tinto Seco of Winery San Michele matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal with chanterelles and cream, quiche lorraine or duck with orange and honey.
Details and technical informations about Winery San Michele's Millecento Fino Tinto Seco.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Millecento Fino Tinto Seco from Winery San Michele are 2015, 2018, 0, 2019
Informations about the Winery San Michele
The Winery San Michele is one of of the world's greatest estates. It offers 17 wines for sale in the of Santa Catarina to come and discover on site or to buy online.
The wine region of Santa Catarina
State of southern Brazil, a renowned specialist in altitude wines (IG "Vinhos de Altitude"), vineyards between 870 and 1,300 m. A cool climate without a dry season marking freshness and tension. Precise Chardonnay whites with signature notes of citrus, green apple, white flowers and saline minerality, crisp acidity. Lively Sauvignon (boxwood, exotic fruits).
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
