Winery AltomonteSuggianzi Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Suggianzi Bianco from the Winery Altomonte
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Suggianzi Bianco of Winery Altomonte in the region of Calabria is a powerful.
Food and wine pairings with Suggianzi Bianco
Pairings that work perfectly with Suggianzi Bianco
Original food and wine pairings with Suggianzi Bianco
The Suggianzi Bianco of Winery Altomonte matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of monkfish in foil, spinach and goat cheese quiche or rillettes of sardines.
Details and technical informations about Winery Altomonte's Suggianzi Bianco.
Discover the grape variety: Dabouki
It is most certainly Syrian. By crossing it with the Chasselas, we obtained the Danlas variety, which, by its foliage, somewhat resembles that of its mother the Dabouki. It can be found in Israel, Jordan, Palestine, Syria, Lebanon, Algeria, Tunisia, Morocco, etc. In France it is practically endangered, but it is still listed in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Suggianzi Bianco from Winery Altomonte are 0
Informations about the Winery Altomonte
The Winery Altomonte is one of of the world's greatest estates. It offers 4 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
