Winery Santa VittoriaGrechetto Valdichiana Toscana
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Grechetto Valdichiana Toscana from the Winery Santa Vittoria
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grechetto Valdichiana Toscana of Winery Santa Vittoria in the region of Toscane is a powerful with a nice freshness.
Food and wine pairings with Grechetto Valdichiana Toscana
Pairings that work perfectly with Grechetto Valdichiana Toscana
Original food and wine pairings with Grechetto Valdichiana Toscana
The Grechetto Valdichiana Toscana of Winery Santa Vittoria matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of capellini with vegetables, quiche without pastry or toast with smoked salmon cream.
Details and technical informations about Winery Santa Vittoria's Grechetto Valdichiana Toscana.
Discover the grape variety: Petit Manseng
Petit Manseng is a white grape variety of Pyrenean origin. Its small berries have a hard, well-ventilated skin, which allows Petit Manseng to resist grey rot. On the other hand, this variety is very sensitive to noble rot, which concentrates the aromas and makes it possible to produce remarkable sweet wines with flavours of exotic fruits, grapefruit, honey, gingerbread, etc. Rich in alcohol and acidity, these wines are very well balanced and very fine. petit manseng also produces fruity dry white wines. It is also used in the AOC Béarn, Jurançon, Pacherenc-du-Vic-Bilh, Tursan...
Last vintages of this wine
The best vintages of Grechetto Valdichiana Toscana from Winery Santa Vittoria are 2014, 2013
Informations about the Winery Santa Vittoria
The Winery Santa Vittoria is one of of the world's greatest estates. It offers 16 wines for sale in the of Valdichiana to come and discover on site or to buy online.
The wine region of Valdichiana
The wine region of Valdichiana is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Santa Vittoria or the Domaine Tipici dell'Aretino produce mainly wines white, red and sweet. The most planted grape varieties in the region of Valdichiana are Chardonnay, Sangiovese and Pinot blanc, they are then used in wines in blends or as a single variety. On the nose of Valdichiana often reveals types of flavors of non oak, oak.
The wine region of Toscane
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.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Solutré-Pouilly, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bour ...
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How to work with Chablis wines as a sommelier by Yang LU
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 2 min 50 sec clip, Yang LU shares his experience as a sommelier on the importance of Chablis wines in the restaurant industry. #Chablis #PureChablis ...
The word of the wine: pH
Short for "hydrogen potential", the pH is a parameter that defines whether a medium is acidic or basic. A high pH gives a soft wine, a very low pH translates into a wine that is too acidic.
