Winery Tenuta Santi Apostoli - Rosso

Winery Tenuta Santi ApostoliRosso

The Rosso of Winery Tenuta Santi Apostoli is a wine from the region of Lazio.
This wine generally goes well with
The Rosso of the Winery Tenuta Santi Apostoli is in the top 0 of wines of Lazio.

Details and technical informations about Winery Tenuta Santi Apostoli's Rosso.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Marquette

Direct producer hybrid, interspecific cross between MN 1094 and Ravat noir obtained in 1989 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). Note that it is the cousin of the black frontenac and the grandson of the pinot noir. It can be found in North America, Canada, ... in France it is almost unknown.

Informations about the Winery Tenuta Santi Apostoli

The winery offers 4 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Latium
Find the Winery Tenuta Santi Apostoli on Facebook

The Winery Tenuta Santi Apostoli is one of of the world's greatest estates. It offers 4 wines for sale in the of Lazio to come and discover on site or to buy online.

Top wine Lazio
In the top 150000 of of Italy wines
In the top 25000 of of Lazio wines
In the top 400000 of wines
In the top 700000 wines of the world

The wine region of Lazio

Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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