It should be enjoyed slightly chilled, with seafood dishes such as mullet in tomato sauce, poached fish and Livorno-style salt cod.
A natural match with char-grilled meats, particularly beef, Sondraia i salso recommended with kebabs, roasted veal, pork, lamb shank, ribs or ‘ossobuco’.
Particularly suited for juicy, well-seasoned meat such as quail, lamb, pigeon, duck, hare and braised meats with red wine sauces. Perfect to accompany premium, full-flavoured cheeses.
Bolgheri area, thanks to a style that seeks a powerful profile but with harmony and finesse. Perfectly ripe grapes and painstaking work in the cellar yeald a wine with intense notes of fresh fruit and herbs which follow through on the palate, where the wine opens up with great class and silky smoothness.