Winery ArrighiEraora Bianco
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 Eraora Bianco from the Winery Arrighi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eraora Bianco of Winery Arrighi in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Eraora Bianco
Pairings that work perfectly with Eraora Bianco
Original food and wine pairings with Eraora Bianco
The Eraora Bianco of Winery Arrighi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with mussels, goat cheese and bacon quiche or tuna wraps.
Details and technical informations about Winery Arrighi's Eraora Bianco.
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 Eraora Bianco from Winery Arrighi are 2017, 2018, 2014, 0 and 2016.
Informations about the Winery Arrighi
The Winery Arrighi is one of of the world's greatest estates. It offers 17 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
