Winery SantiniSassatello Bianco
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 Sassatello Bianco from the Winery Santini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sassatello Bianco of Winery Santini in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Sassatello Bianco
Pairings that work perfectly with Sassatello Bianco
Original food and wine pairings with Sassatello Bianco
The Sassatello Bianco of Winery Santini matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with puttanesca sauce, blanquette of monkfish and scallops or truffade (auvergne - cantal - 15).
Details and technical informations about Winery Santini's Sassatello Bianco.
Discover the grape variety: Saint-Macaire
Saint-Macaire noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. Saint-Macaire noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Sassatello Bianco from Winery Santini are 0
Informations about the Winery Santini
The Winery Santini is one of of the world's greatest estates. It offers 11 wines for sale in the of Rubicone to come and discover on site or to buy online.
The wine region of Rubicone
The wine region of Rubicone is located in the region of Emilia of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Biscardo or the Domaine Umberto Cesari produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Rubicone are Sangiovese, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Rubicone often reveals types of flavors of cherry, mocha or butter and sometimes also flavors of blueberry, minerality or red fruit.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
