Winery Alberto SerenelliBiancospino Bianco
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
The Biancospino Bianco of the Winery Alberto Serenelli is in the top 70 of wines of Marches.
Taste structure of the Biancospino Bianco from the Winery Alberto Serenelli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Biancospino Bianco of Winery Alberto Serenelli in the region of Marches is a with a nice freshness.
Food and wine pairings with Biancospino Bianco
Pairings that work perfectly with Biancospino Bianco
Original food and wine pairings with Biancospino Bianco
The Biancospino Bianco of Winery Alberto Serenelli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pho soup, magic cake cheese quiche or emulsion of foie gras with pata negra.
Details and technical informations about Winery Alberto Serenelli's Biancospino Bianco.
Discover the grape variety: Alicante Bouschet
It is a crossbreed made in 1855 by Louis and Henri Bouschet from an intraspecific crossing between Grenache noir and Petit Bouschet. The Alicante Henri Bouschet is less and less multiplied, registered however in the Official Catalogue of the varieties of vine of wine grapes list A.
Last vintages of this wine
The best vintages of Biancospino Bianco from Winery Alberto Serenelli are 2013, 2015, 2017
Informations about the Winery Alberto Serenelli
The Winery Alberto Serenelli is one of of the world's greatest estates. It offers 12 wines for sale in the of Marches to come and discover on site or to buy online.
The wine region of Marches
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
News related to this wine
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The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.