Tenuta La Novella

Sambrena Bianco

9.14 ratings
-no pro ratings
Tuscany, Italy
Sangiovese, Trebbiano, Malvasia, Moscato
Mushrooms, Manchego & Parmesan, Beef, Venison, White Rice, Potato, Exotic Spices, Baking Spices, Pasta, Herbs, Beans & Peas, Hard Cheese, Pungent Cheese, Chicken, Salami & Prosciutto, Soft Cheese, Duck, Tomato-Based, Pork, Chili & Hot Spicy, Lamb, Turkey, Onion, Shallot, Garlic, Squash & Root Vegetables, Cheddar & Gruyere, Nuts & Seeds, Salads & Greens, Fruit Desserts, Goat & Feta Cheese, Quinoa, Shellfish, Pate, Vanilla & Caramel, Fruit & Berries, Quinoa, Farro, Brown Rice, Shellfish, Crab & Lobster, Sweet Potato, Yuca, Taro, Sweet Potato, Cake & Cream
Top Notes For
Peter James

🍕 with Rebecca & Be

🍕 with Rebecca & Be

Mar 4th, 2024
Charlie C

Per Bianca of PBB: The Sambrena Bianco is definitely a unique wine, with the Moscato dominating the nose with typical aromas of peach and pear; the Trebbiano adds depth; the Sangiovese adds structure; and finally the Malvasia gives it a lovely citrus finish. It's a medium bodied white wine and dry, deep and complex, mineral forward with honeysuckle and unripe tropical fruit, with subtle hints of saline and a nice acidity that makes it super balanced and great with a wide variety of foods. as it warms it becomes more round and creamy.

Per Bianca of PBB: The Sambrena Bianco is definitely a unique wine, with the Moscato dominating the nose with typical aromas of peach and pear; the Trebbiano adds depth; the Sangiovese adds structure; and finally the Malvasia gives it a lovely citrus finish. It's a medium bodied white wine and dry, deep and complex, mineral forward with honeysuckle and unripe tropical fruit, with subtle hints of saline and a nice acidity that makes it super balanced and great with a wide variety of foods. as it warms it becomes more round and creamy.

Feb 6th, 2023
Jensen

Lovely white - at Frankie’s! Crisp, mineraly

Lovely white - at Frankie’s! Crisp, mineraly

Apr 7th, 2022
Dave Viola

Dave had this 2 years ago

Dave had this 2 years ago

Apr 24th, 2022