Winery BigiStrozza Volpe Grechetto Umbria
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Strozza Volpe Grechetto Umbria from the Winery Bigi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Strozza Volpe Grechetto Umbria of Winery Bigi in the region of Umbria is a with a nice freshness.
Food and wine pairings with Strozza Volpe Grechetto Umbria
Pairings that work perfectly with Strozza Volpe Grechetto Umbria
Original food and wine pairings with Strozza Volpe Grechetto Umbria
The Strozza Volpe Grechetto Umbria of Winery Bigi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of tuscan pastachute, summer tuna quiche or chorizo rillettes.
Details and technical informations about Winery Bigi's Strozza Volpe Grechetto Umbria.
Discover the grape variety: Tressailler
According to published genetic analyses, it is the result of a cross between Pinot Blanc and Gouais Blanc, which is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Strozza Volpe Grechetto Umbria from Winery Bigi are 2015, 2014, 2016, 0
Informations about the Winery Bigi
The Winery Bigi is one of of the world's great estates. It offers 24 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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
