Winery AldegheriLe Pietre Bianco Veronese
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 Le Pietre Bianco Veronese from the Winery Aldegheri
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Pietre Bianco Veronese of Winery Aldegheri in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
On the nose the Le Pietre Bianco Veronese of Winery Aldegheri in the region of Veneto often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Le Pietre Bianco Veronese
Pairings that work perfectly with Le Pietre Bianco Veronese
Original food and wine pairings with Le Pietre Bianco Veronese
The Le Pietre Bianco Veronese of Winery Aldegheri matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of tuscan linguine, seafood pie or filet mignon stuffed with bacon and comté cheese.
Details and technical informations about Winery Aldegheri's Le Pietre Bianco Veronese.
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 Le Pietre Bianco Veronese from Winery Aldegheri are 2013, 2016, 2012, 0 and 2014.
Informations about the Winery Aldegheri
The Winery Aldegheri is one of of the world's great estates. It offers 48 wines for sale in the of Verona to come and discover on site or to buy online.
The wine region of Verona
Venetian province, capital of great northern Italian wine around Lake Garda. Valpolicella is the signature with Corvina: perfumed reds with signature notes of tart cherry, violet, fresh herbs, spice and a touch of almond, fine tannins. Amarone DOCG at the summit: drying on racks gives deep aromas of candied cherry, fig, cocoa, leather and tobacco, dense and powerful. Also Soave (mineral-almond Garganega), light Bardolino, Chiaretto rosé, saline Lugana.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
