Winery SenzienteSolo Manzoni
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 Solo Manzoni from the Winery Senziente
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Solo Manzoni of Winery Senziente in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Solo Manzoni
Pairings that work perfectly with Solo Manzoni
Original food and wine pairings with Solo Manzoni
The Solo Manzoni of Winery Senziente matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of cannelloni with parma ham, summer tuna quiche or christmas boots in knacki.
Details and technical informations about Winery Senziente's Solo Manzoni.
Discover the grape variety: Tibouren
Tibouren noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Tibouren noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Solo Manzoni from Winery Senziente are 0, 2018
Informations about the Winery Senziente
The Winery Senziente is one of of the world's greatest estates. It offers 6 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
