Winery SassoferratoMontepulciano
wine
This wine generally goes well with
The Montepulciano of the Winery Sassoferrato is in the top 0 of wines of Happy Canyon of Santa Barbara.
Details and technical informations about Winery Sassoferrato's Montepulciano.
Discover the grape variety: Goron de Bovernier
Structured and elegant reds with a deep purple colour, firm yet melted tannins and a full palate with preserved acidity, offering signature aromas of red fruits (cherry, raspberry), spices and fresh alpine notes. A modest ageing profile. Preserved for its heritage value, it produces artisan high-altitude cuvées by a few Valais winemakers attached to rare varieties. Swiss black autochthonous variety from Valais, grown almost exclusively in Bovernier.
Informations about the Winery Sassoferrato
The Winery Sassoferrato is one of of the world's greatest estates. It offers 6 wines for sale in the of Happy Canyon of Santa Barbara to come and discover on site or to buy online.
The wine region of Happy Canyon of Santa Barbara
Warmest sub-zone of Santa Ynez Valley (AVA 2009, 400 acres) east of Santa Barbara: signature Bordeaux varieties — Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot in rich ripe reds, emblematic tense Sauvignon Blanc. Sand, gravel and clay soils with rare serpentinite, low yields concentrating aromas. Flavor preceding sugar at ripening: signature depth, ripe fruits, firm tannins and lively acidity.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
