Winery Villa AnnabertaJairo Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Jairo Bianco from the Winery Villa Annaberta
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Jairo Bianco of Winery Villa Annaberta in the region of Veneto is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Jairo Bianco
Pairings that work perfectly with Jairo Bianco
Original food and wine pairings with Jairo Bianco
The Jairo Bianco of Winery Villa Annaberta matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta stuffed with meat, fish shells or cheese fondue.
Details and technical informations about Winery Villa Annaberta's Jairo Bianco.
Discover the grape variety: Garganega
Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.
Last vintages of this wine
The best vintages of Jairo Bianco from Winery Villa Annaberta are 2010, 2007, 2018, 2015 and 2016.
Informations about the Winery Villa Annaberta
The Winery Villa Annaberta is one of of the world's great estates. It offers 17 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: 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.
