Winery Villa PucciniSanto Vino
Sweet wine
This wine generally goes well with pork, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Santo Vino of Winery Villa Puccini in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Santo Vino
Pairings that work perfectly with Santo Vino
Original food and wine pairings with Santo Vino
The Santo Vino of Winery Villa Puccini matches generally quite well with dishes of beef, lamb or pork such as recipes of adapted vietnamese fondue, couscous chicken and merguez or stuffed potatoes.
Details and technical informations about Winery Villa Puccini's Santo Vino.
Discover the grape variety: Velteliner précoce
The early red rosé Velteliner is a grape variety originating from Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. You can find Velteliner early red rosé in several vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Provence & Corsica, Rhone Valley, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Santo Vino from Winery Villa Puccini are 2015, 2008, 0
Informations about the Winery Villa Puccini
The Winery Villa Puccini is one of of the world's great estates. It offers 35 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
