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Enrico Santini - Bolgheri Superiore Montepergoli 2011 Ml. 750 Divine Golosità Toscane
  • Enrico Santini - Bolgheri Superiore Montepergoli 2011 Ml. 750 Divine Golosità Toscane

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Enrico Santini - Bolgheri Superiore Montepergoli 2011 Ml. 750

Winery Enrico Santini

€41.90
Quantity
Not availables

Characteristic

Classification
Bolgheri Superiore DOC
Size
Ml. 750
Body
Heavy
Ageing
From 18 to 24 months
Blend
Cabernet Sauvignon Merlot Sangiovese Syrah
Enrico Santini continues to turn out impressive wines in the full-bodied generous style that is typical of Bolgheri. Antonio GalloniWine Advocate 2008The estate produced its first wines in 1999 but was quickly recognized as one of the future stars under the Bolgheri appellation.
Enrico Santini
6296/1

Data sheet

Classification
Bolgheri Superiore DOC
Organic
No
Year
2011
Size
Ml. 750
Gradation
14,5%
Body
Heavy
Ageing and Fining
The wine remained for a minimum of 18 months in French oak barriques (60% 2nd passage, 40% new). A further period of refinement in bottle (a minimum of 18 months) before being released to the market.,
Ageing
From 18 to 24 months
Color
Color is an intense red with a smoky black violet hue
Scent
The nose is clean, focused, with notes of ripe dark fruits (blackberries, black currants, black plums ) accompanied by a slight hint of toasted oak.,
Aroma
Burnt, Floral, Fruity, Spicy, balsamic
Taste
On the palate the wine has great intensity and harmony; it is rich with layers of flavors, concentrated with generous tannins which are well integrated contributing to its elegance, freshness and length.,
Serving temperature
16°-18° C.
Blend
Cabernet Sauvignon, Merlot, Sangiovese, Syrah
Blend description
Cabernet Sauvignon 40%, Merlot 35%, Syrah 20%, Sangiovese 5%
Contains sulfites
Si
Zone
Toscana
Matching
Agnolotti (stuffed meat and rice pasta, typical from Piedmont Region), Cured cheeses, Game, Pasta made with egg, Pasta with sauce, Ravioli (stuffed pasta), Rice with Bolognese sauce, Roast
Ideal with
Cured cheeses, Meat Red, Pasta Meat
Comments (0)

Winery

continua

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