Winery BerioliToppobianco
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 Toppobianco from the Winery Berioli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toppobianco of Winery Berioli in the region of Umbria is a powerful with a nice freshness.
Food and wine pairings with Toppobianco
Pairings that work perfectly with Toppobianco
Original food and wine pairings with Toppobianco
The Toppobianco of Winery Berioli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta gratin with courgettes and ham, nanie's diced ham quiche or aperitif puff pastries with vire andouille sausage.
Details and technical informations about Winery Berioli's Toppobianco.
Discover the grape variety: Rubilande
Rubilande rosé is a grape variety that originated in . This grape variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Rubilande rosé can be found in the following vineyards: Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Toppobianco from Winery Berioli are 2015, 0
Informations about the Winery Berioli
The Winery Berioli is one of of the world's greatest estates. It offers 7 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
