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Altesino Palazzo Altesi IGT

75 cl / 14.5% Vol
Altesino Palazzo Altesi IGT

This Italian Sangiovese is soft and smooth, with delicate aromas of violets, wild berries, and smoke. Well structured with flavours mirroring the nose, smooth tannins and round finish. Perfect food wine to enjoy with red meat, aged cheese or venison.

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Altesino Palazzo Altesi IGT
Altesino Palazzo Altesi IGT
€34.00
Ex Tax: €27.64

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We ship worldwide to many destinations including the EU, USA, UK, the Far East & Australia. See delivery information See delivery information.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose Aromas of wild berries, smoke and toasted wood
Palate Full bodied on the palate with berries, toast and vanilla flavours, it is well structured and round.
Fact Sheet
Fluid 75 cl
Grape Variety 100% Sangiovese
Maturation One year in French oak and in the bottle for 3 months.
Alcohol % 14.5%
Estate/Producer Altesino
Country Italy
Region/AOC Tuscany
Closure Cork
Cellaring/Ageing Potential Drink now up to 8 years
Awards and/or Press Quotes
Awards and/or Press Quotes Vinous-Antonio Galloni - 88 Points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.

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