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Marchesi De' Frescobaldi Pomino Castello di Pomino Vin Santo 2001

Winemaker's Notes:

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 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

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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 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

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