Winery VignamaggioVinsanto del Chianti Classico
Sweet wine
This wine generally goes well with pork, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Vinsanto del Chianti Classico of Winery Vignamaggio 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 Vinsanto del Chianti Classico
Pairings that work perfectly with Vinsanto del Chianti Classico
Original food and wine pairings with Vinsanto del Chianti Classico
The Vinsanto del Chianti Classico of Winery Vignamaggio matches generally quite well with dishes of beef, lamb or pork such as recipes of beef tongue with vegetables and madeira sauce, lamb tagine with quince or simple pork roast.
Details and technical informations about Winery Vignamaggio's Vinsanto del Chianti Classico.
Discover the grape variety: Bronner
Lively, fresh dry whites with a pale golden hue, a lean palate and preserved acidity, with delicate notes of citrus, green apple, pear, white flowers, pineapple and light muscat hints. Refreshing profile. Disease-resistant interspecific variety, a locomotive of northern organic vineyards: Germany, Italy (Trentino), Belgium, Netherlands, Denmark and the UK. German hybrid created in 1975 in Freiburg by Norbert Becker.
Last vintages of this wine
The best vintages of Vinsanto del Chianti Classico from Winery Vignamaggio are 2006, 2004, 2001, 2008 and 0.
Informations about the Winery Vignamaggio
The Winery Vignamaggio is one of of the world's greatest estates. It offers 29 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: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
