Winery SatorMontescudaio
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Teroldego.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Montescudaio from the Winery Sator
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montescudaio of Winery Sator in the region of Tuscany is a powerful.
Wine flavors and olphactive analysis
On the nose the Montescudaio of Winery Sator in the region of Tuscany often reveals types of flavors of red fruit, red cherry or tomatoes and sometimes also flavors of non oak, earth or vegetal.
Food and wine pairings with Montescudaio
Pairings that work perfectly with Montescudaio
Original food and wine pairings with Montescudaio
The Montescudaio of Winery Sator matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish tail with white butter, 7 o'clock leg of lamb or lisbon veal sauté.
Details and technical informations about Winery Sator's Montescudaio.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Montescudaio from Winery Sator are 2017, 2016, 2012, 2015 and 2013.
Informations about the Winery Sator
The Winery Sator is one of of the world's greatest estates. It offers 8 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
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.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
