Winery Tenuta San VitoPoggio Alto Toscana
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Poggio Alto Toscana from the Winery Tenuta San Vito
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poggio Alto Toscana of Winery Tenuta San Vito in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Poggio Alto Toscana
Pairings that work perfectly with Poggio Alto Toscana
Original food and wine pairings with Poggio Alto Toscana
The Poggio Alto Toscana of Winery Tenuta San Vito matches generally quite well with dishes of beef, lamb or veal such as recipes of fast and, slippers with lamb or escalope cordon bleu.
Details and technical informations about Winery Tenuta San Vito's Poggio Alto Toscana.
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).
Last vintages of this wine
The best vintages of Poggio Alto Toscana from Winery Tenuta San Vito are 0, 2012
Informations about the Winery Tenuta San Vito
The Winery Tenuta San Vito is one of of the world's greatest estates. It offers 20 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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
