Winery ArgillaePrimo d'Anfora Bianco Umbria
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Primo d'Anfora Bianco Umbria from the Winery Argillae
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primo d'Anfora Bianco Umbria of Winery Argillae in the region of Umbria is a powerful with a nice freshness.
Food and wine pairings with Primo d'Anfora Bianco Umbria
Pairings that work perfectly with Primo d'Anfora Bianco Umbria
Original food and wine pairings with Primo d'Anfora Bianco Umbria
The Primo d'Anfora Bianco Umbria of Winery Argillae matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with "favouilles" (curries), quiche with leeks and fresh salmon from flo or biscuits for dogs.
Details and technical informations about Winery Argillae's Primo d'Anfora Bianco Umbria.
Discover the grape variety: Arbane
Arbane blanc is a grape variety that originated in France (Aube). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Arbane blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Champagne, Jura, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Primo d'Anfora Bianco Umbria from Winery Argillae are 0, 2016
Informations about the Winery Argillae
The Winery Argillae is one of of the world's greatest estates. It offers 9 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
