Winery Sangervasio - Chardonnay

Winery SangervasioChardonnay

The Chardonnay of Winery Sangervasio is a wine from the region of Tuscany.
This wine generally goes well with
The Chardonnay of the Winery Sangervasio is in the top 0 of wines of Tuscany.

Details and technical informations about Winery Sangervasio's Chardonnay.

Winemaker
Luca Tommasini
Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Castelao

Structured, fruity reds with a deep ruby colour, supple to firm tannins and charming palate, showing signature aromas of raspberry, plum, cherry, gentle spices and balsamic notes. Charming Portuguese profile for early or short-aged drinking. Grown in the Setúbal Peninsula, Alentejo, Ribatejo and Lisbon region, contributing to many Portuguese blends. Native Portuguese black variety, also known as periquita, one of the most widely planted in Portugal.

Informations about the Winery Sangervasio

The winery offers 15 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Toscane
Find the Winery Sangervasio on Facebook and on Twitter

The Winery Sangervasio is one of of the world's great estates. It offers 15 wines for sale in the of Tuscany to come and discover on site or to buy online.

Top wine Tuscany
In the top 100000 of of Italy wines
In the top 20000 of of Tuscany wines
In the top 200000 of wines
In the top 600000 wines of the world

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: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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