Winery Abbazia di PragliaPratàlea Bianco
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Garganega.
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Pratàlea Bianco from the Winery Abbazia di Praglia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pratàlea Bianco of Winery Abbazia di Praglia in the region of Veneto is a powerful.
Food and wine pairings with Pratàlea Bianco
Pairings that work perfectly with Pratàlea Bianco
Original food and wine pairings with Pratàlea Bianco
The Pratàlea Bianco of Winery Abbazia di Praglia matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of lasagne with two salmons, shrimp, coconut and ginger soup or savoyard fondue with biscantin (cider).
Details and technical informations about Winery Abbazia di Praglia's Pratàlea Bianco.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Pratàlea Bianco from Winery Abbazia di Praglia are 2015, 2018
Informations about the Winery Abbazia di Praglia
The Winery Abbazia di Praglia is one of of the world's great estates. It offers 20 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
