Winery Villa TrasquaTrasanto
Sweet wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Trasanto of Winery Villa Trasqua in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, dried fruit.
Food and wine pairings with Trasanto
Pairings that work perfectly with Trasanto
Original food and wine pairings with Trasanto
The Trasanto of Winery Villa Trasqua matches generally quite well with dishes of beef, veal or pork such as recipes of wild boar with honey, rabbit with hunter's sauce or alsatian sauerkraut.
Details and technical informations about Winery Villa Trasqua's Trasanto.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Trasanto from Winery Villa Trasqua are 2007, 0
Informations about the Winery Villa Trasqua
The Winery Villa Trasqua is one of of the world's great estates. It offers 24 wines for sale in the of Vin Santo del Chianti Classico to come and discover on site or to buy online.
The wine region of Vin Santo del Chianti Classico
Historic Tuscan DOC of the Chianti Classico (passito technique, grapes dried in loft for several months): signature Malvasia Bianca and Trebbiano Toscano as white kings (>=60%) — amber golden robe, rich intense nose of honey, roasted almond, vanilla, dried fruits (walnut, hazelnut), enveloping harmonious palate, sugar balanced by vibrant acidity, long finish. Slow fermentation in caratelli (small barrels), 3 years ageing including 24 months in caratelli.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
