Winery Bancalari - Brut

Winery BancalariBrut

The Brut of Winery Bancalari is a wine from the region of Vino da Tavola.
This wine generally goes well with
The Brut of the Winery Bancalari is in the top 0 of wines of Vino da Tavola.

Details and technical informations about Winery Bancalari's Brut.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Himrod

An interspecific cross between ontario (winchell x diamond) and sultana - it is therefore not a pure Vitis vinifera as some people write - created in 1928 by A.B. Stout at the New York State Agricultural Experimental Station (United States). Its multiplication started only in 1952, it is certainly known in the United States but also in Canada, in India, in many European wine-producing countries, ... little multiplied and thus little known in France except by the amateur gardeners. The Interlaken which looks a bit like the Himrod, the Lakemont and the Romulus have the same parents.

Informations about the Winery Bancalari

The winery offers 2 different wines.
Its wines get an average rating of 3.2.
It is in the top 3 of the best estates in the region
It is located in Vino da Tavola

The Winery Bancalari is one of of the world's greatest estates. It offers 2 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 250000 of of Italy wines
In the top 3000 of of Vino da Tavola wines
In the top 150000 of wines
In the top 1500000 wines of the world

The wine region of Vino da Tavola

Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.

The word of the wine: Feedback

Perception of the aromas in the mouth by the retro-nasal way.

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