Winery Santer - SanterhofPrimus
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Primus from the Winery Santer - Santerhof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primus of Winery Santer - Santerhof in the region of Trentino-Alto-Adige is a powerful.
Food and wine pairings with Primus
Pairings that work perfectly with Primus
Original food and wine pairings with Primus
The Primus of Winery Santer - Santerhof matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of lasagne bolognaise (mascarpone), natural breton lobster or savoyard fondue (but succulent).
Details and technical informations about Winery Santer - Santerhof's Primus.
Discover the grape variety: Solaris
Interspecific cross between merzling x Geisenheim 6493 (zarya severa x muscat ottonel) obtained in Germany in 1975 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, Belgium, Italy, Switzerland, the Netherlands, Denmark, England, etc. In France, it is still little known.
Last vintages of this wine
The best vintages of Primus from Winery Santer - Santerhof are 2015, 0
Informations about the Winery Santer - Santerhof
The Winery Santer - Santerhof is one of of the world's greatest estates. It offers 6 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
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.
