Winery Spanu - Moscato Di Sorso Sennori

Winery SpanuMoscato Di Sorso Sennori

The Moscato Di Sorso Sennori of Winery Spanu is a wine from the region of Tuscany.
This wine generally goes well with
The Moscato Di Sorso Sennori of the Winery Spanu is in the top 0 of wines of Tuscany.

Details and technical informations about Winery Spanu's Moscato Di Sorso Sennori.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: St Croix

Deep-coloured, fruity reds with a sustained ruby colour, smooth tannins and a supple, fresh palate; signature aromas of red fruits (cherry, raspberry), black fruits (blackberry) and northern herbal notes. Rustic, accessible style, drink young. Grown in the northern United States (Minnesota, Wisconsin, Vermont) and Canada (Quebec, Ontario) for harsh continental climates. American black hybrid obtained in 1981 by Elmer Swenson.

Informations about the Winery Spanu

The winery offers 5 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Toscane

The Winery Spanu is one of of the world's greatest estates. It offers 5 wines for sale in the of Tuscany to come and discover on site or to buy online.

Top wine Tuscany
In the top 200000 of of Italy wines
In the top 25000 of of Tuscany wines
In the top 300000 of wines
In the top 1000000 wines of the world

The wine region of Tuscany

Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.

The word of the wine: Bleeding

Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.

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