Winery Abbazia di PragliaSucco d'Uva Bianco
White wine
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 Succo d'Uva Bianco from the Winery Abbazia di Praglia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Succo d'Uva Bianco of Winery Abbazia di Praglia in the region of Veneto is a powerful.
Food and wine pairings with Succo d'Uva Bianco
Pairings that work perfectly with Succo d'Uva Bianco
Original food and wine pairings with Succo d'Uva Bianco
The Succo d'Uva Bianco of Winery Abbazia di Praglia matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of salmon cannelloni, brasucade of mussels from languedoc or cordon bleu all house.
Details and technical informations about Winery Abbazia di Praglia's Succo d'Uva Bianco.
Discover the grape variety: Grignolino
Most certainly Italian, it is mainly cultivated in the region of Asti in Piedmont and very little known elsewhere in Italy.
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
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Ugni blanc
White grape variety of Italian origin, and the main white variety grown in France. Its large bunches give fine, light and lively wines, suitable for distillation: today it is the main variety for making cognac and armagnac. Ugni blanc, which is a little richer in alcohol when grown in Mediterranean regions, is used in the blending of the Provence and Corsica appellations, often in association with other grape varieties that bring aromas and structure, such as clairette, grenache blanc or sauvignon. Ugni blanc is also used, on a secondary basis, in the production of certain white wines in Gironde (AOC Bordeaux, Entre-deux-Mers, etc.).
