Toscana Rosso Sassoalloro Biondi Santi
| Sommeliers Punktzahl | 90/100 | 2025 |
| Weinkellerei | Biondi Santi |
| Bezeichnung | Rosso Igt |
| Jahrgang | 2018 |
| Rebsorten | 100% Sangiovese grosso |
| Alkoholgehalt | 13,50% |
| Cl | 75cl |
| Sulfiten | Enthält Sulfite |
| Code ICQRF | GR 4403 |
| Weinkellereigebäude | Biondi Santi - Montalcino (SI) - Villa greppo,183 |
| Flaschengröße | Standard Flasche |
| Kombination | Aufschnitt und Salami,, Braten, mittelreifer Käse, Geschnittenes Rindfleisch, Florentiner Steak, Lammfleisch, gegrilltes Fleisch, Gedünstetem Fleisch |
| Region | Toskana (Italien) |
| Stil | Mittleren Körpers und fruchtig |
| Weinkarte | Rosso Igt |
From the same Brunello grapes cultivated in the DOCG Brunello area in Montalcino, born the Sassoalloro. It is an excellent product created by the heir Biondi Santi. Jacopo, thanks to his intuition and to the connection with the tradition, created the sassoalloro wine which is the trait d’union with the Brunello Biondi Santi, the worldwide excellence. The Sassoalloro is the connection within the past, the present and the future and it is innovative, strong and characterized by a new interpretation of the Sangiovese grapes. The sassoalloro is an IGT wine from Tuscany made by the Biondi Santi di Brunello, BBS11 grapes. The new Jacopo winery where it is produced this wine is located at the top of the Amiata mountain in the Montepo castle estate. The red wine Sassoalloro is the representation of the territory.
Characteristics of this red wine from Tuscany
The red wine Sassoalloro has a bright ruby red color with wide purple reflections. The smell is fresh, innovative, fruity and intense. It has remarkable mammola aromas. The taste is soft, round, velvety and elegant with a long-lived palate. It is very persistent.
Suggested pairings with this Tuscany Rosso Sassoalloro
This sensational Rosso Sassoalloro wine of the Jacopo Biondi Santi winery can be aged in bottle for 20 years with a maturation of the taste to a more mature fruity taste. It is perfect with structured courses of the maremma cooking. It has to be served in Bordeaux wine glasses to help the oxygenation.
