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Frescobaldi Pomino Vin Santo(2001)
- Guide to Frescobaldi
- Guide to Pomino's wines
- Guide to Italy's wines
Related Groups
Pomino Vinsanto DOC Chardonnay, Pinot Bianco, Trebbiano and Pinot Grigio,
Vinsanto is wine with ancient roots indeed in Tuscany, and Pomino has been producing it since the 19th century. Made from chardonnay, trebbiano, and sangiovese, it merits enjoyment all by itself as a vino da meditazione, but enjoy it as well with mixed nuts and dried fruits.
Serving suggestions
As an aperitif with foie gras, pastries and dried nuts (hazelnuts, almonds).
Tasting Notes
Rich, deep amber. The nose shows exceptional aromatic complexity, from sun-dried read more...grapes and mixed nuts, to candied fruit, with intriguing notes of Asian spices. Impressive weight on the palate, but with magisterial balance; nicely crisp, with a tasty acidity that beautifully offsets the wine’s considerable sweetness; a silky, almost endless finish leaves the mouth pleasantly clean.
Technical Information
Yield/Hectare: 18 Hl
Harvest period: October 2001
Vineyard practices: Manual, after the grape dried up on the plants
Fermentation vats: "Caratelli sigillati" 2/3 filled
Fermentation temperature: > 20° C
Length of fermentation: 4 years
Malolactic fermentation: During the long fermentation in the "caratello"
Length of maturation: 4 years (hide)
Vinsanto is wine with ancient roots indeed in Tuscany, and Pomino has been producing it since the 19th century. Made from chardonnay, trebbiano, and sangiovese, it merits enjoyment all by itself as a vino da meditazione, but enjoy it as well with mixed nuts and dried fruits.
Serving suggestions
As an aperitif with foie gras, pastries and dried nuts (hazelnuts, almonds).
Tasting Notes
Rich, deep amber. The nose shows exceptional aromatic complexity, from sun-dried read more...grapes and mixed nuts, to candied fruit, with intriguing notes of Asian spices. Impressive weight on the palate, but with magisterial balance; nicely crisp, with a tasty acidity that beautifully offsets the wine’s considerable sweetness; a silky, almost endless finish leaves the mouth pleasantly clean.
Technical Information
Yield/Hectare: 18 Hl
Harvest period: October 2001
Vineyard practices: Manual, after the grape dried up on the plants
Fermentation vats: "Caratelli sigillati" 2/3 filled
Fermentation temperature: > 20° C
Length of fermentation: 4 years
Malolactic fermentation: During the long fermentation in the "caratello"
Length of maturation: 4 years (hide)
