Winery Villaggio ContiRosso d'Altezza Sangiovese
Red wine
This wine generally goes well with pork, poultry or beef.
The Rosso d'Altezza Sangiovese of the Winery Villaggio Conti is in the top 20 of wines of Santa Catarina.
Food and wine pairings with Rosso d'Altezza Sangiovese
Pairings that work perfectly with Rosso d'Altezza Sangiovese
Original food and wine pairings with Rosso d'Altezza Sangiovese
The Rosso d'Altezza Sangiovese of Winery Villaggio Conti matches generally quite well with dishes of beef, veal or pork such as recipes of fillet of beef in a foie gras and truffle crust, stuffed quails or currywurst.
Details and technical informations about Winery Villaggio Conti's Rosso d'Altezza Sangiovese.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Rosso d'Altezza Sangiovese from Winery Villaggio Conti are 2018, 2017, 0, 2019
Informations about the Winery Villaggio Conti
The Winery Villaggio Conti is one of of the world's greatest estates. It offers 16 wines for sale in the of Santa Catarina to come and discover on site or to buy online.
The wine region of Santa Catarina
Santa Catarina is a state in the far South of Brazil. Quality wine production is still in its early stages, but is likely to develop rapidly as the industry develops country wide. To date, Santa Catarina's production is a mix of red, white and Sparkling wines. It Lies immediately North of the country's southernmost state (and most prolific wine region), Rio Grande do Sul.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
